Wednesday, June 09, 2004
Real Barbeque Pork Ribs
Admittedly, this isn’t a real 20-minute meal. But it is absolutely one of my all-time favorites. And kids do love them (must be the finger-food appeal!). I have no idea how many copies of this recipe I’ve given out but it’s definitely been one of the most requested. If you prepare lots of marinade and dry rub in advance, then this is one of the easiest meals to prepare. The marinade will stay fresh for quite a while in the fridge and I’ve actually used the dry rub in many of my other recipes for an extra kick.
3 - 5 pounds of boneless pork ribs (depends on how large a group you’re feeding)
Boil the ribs in a big pot of water for 20 - 30 minutes on medium high heat. This removes a lot of the fat and helps tenderize the meat before marinating. Drain and place the ribs in a Zip-Loc bag or a mixing bowl with 1 - 2 cups of the marinade depending on the amount of ribs you’ve cooked up.
Barbecue Sauce Marinade
4 cloves of finely chopped garlic
1 cup brown sugar
1 cup tomato paste
1 cup mustard
½ cup Worcestershire Sauce
½ cup vinegar
½ cup apple cider (or juice)
2 tablespoons ground pepper
Mix the ingredients in a medium bowl and use 1 - 1 ½ cups for marinating the parboiled ribs. Refrigerate remaining marinade for future use. Great on chicken too!
Dry Rub
¼ cup chili powder
2 tablespoons salt
2 tablespoons pepper
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon cumin
Mix these spices up in a small bowl and pour into a seasoning bottle. Sprinkle liberally on both sides of marinade-coated meats.
Pre-heat your oven to 225°F. Once the ribs are well-coated with marinade, place on a broiling pan and sprinkle generously on both sides with the dry rub. Bake for 4 - 5 hours, turning once. Remove from oven when thermometer inserted into center registers 160°F. Pre-heat your grill. Brush another coat of barbecue sauce on the ribs prior to placing on a medium-high grill for 5 minutes a side.
Should make 4 servings
3 - 5 pounds of boneless pork ribs (depends on how large a group you’re feeding)
Boil the ribs in a big pot of water for 20 - 30 minutes on medium high heat. This removes a lot of the fat and helps tenderize the meat before marinating. Drain and place the ribs in a Zip-Loc bag or a mixing bowl with 1 - 2 cups of the marinade depending on the amount of ribs you’ve cooked up.
Barbecue Sauce Marinade
4 cloves of finely chopped garlic
1 cup brown sugar
1 cup tomato paste
1 cup mustard
½ cup Worcestershire Sauce
½ cup vinegar
½ cup apple cider (or juice)
2 tablespoons ground pepper
Mix the ingredients in a medium bowl and use 1 - 1 ½ cups for marinating the parboiled ribs. Refrigerate remaining marinade for future use. Great on chicken too!
Dry Rub
¼ cup chili powder
2 tablespoons salt
2 tablespoons pepper
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon cumin
Mix these spices up in a small bowl and pour into a seasoning bottle. Sprinkle liberally on both sides of marinade-coated meats.
Pre-heat your oven to 225°F. Once the ribs are well-coated with marinade, place on a broiling pan and sprinkle generously on both sides with the dry rub. Bake for 4 - 5 hours, turning once. Remove from oven when thermometer inserted into center registers 160°F. Pre-heat your grill. Brush another coat of barbecue sauce on the ribs prior to placing on a medium-high grill for 5 minutes a side.
Should make 4 servings
Labels: barbeque pork ribs
