RECIPE: Rich's Almost Famous Ribs, (Braised Then Grilled)




I published this a few years ago on my main website, www.floracaputo.com. But seeing as how it is memorial Day Weekend, I felt it necessary to share it again, complete with a photo. These ribs are simply the best ribs I have ever had. Really. And many friends and family members ask us to make them during the Summer. They would be a great addition to your picnic menu. What makes them so good is not the barbecue sauce or the marinade. The secret is to braise the ribs in the oven in their marinade juices and water for about an hour or so. That creates the melt-in-your-mouth texture, fall-off-the-bone experience you want with any rib. We use a store bought barbecue sauce called Sweet Baby Ray's at the tail end of cooking time, but my father likes them grilled with just the braising juices-no sauce. He claims the sauce covers up the delicious ribs too much for him. But for our household, Sweet Baby Ray's is The Bomb! And check out the coleslaw a few posts ago for a great side. Happy Memorial Day Everyone! And thank you to our service men and women, too!

Ingredients:


(6) 8-10 inch long Pork Baby Back Ribs (if 3 long slabs, cut in half. If you prefer them long, you can keep them that way but they are hard to manage and marinate)

nonmetal, long Pyrex pan(s)

a meat thermometer for grilling

1/2 cup soy sauce

1/4 cup Worcestershire Sauce

2 Tbsp Balsamic Vinegar

1/3 cup olive oil

salt and fresh ground pepper

1/4 cup fresh chopped sage (can use 1 1/2 Tbsp dried)

1 tsp. herb de provence

2 Tbsp fresh chopped chives

Use your favorite barbecue sauce. We use Sweet Baby Ray's

Directions:

Put the slabs in the pan, meat side up. Start down the laundry list , pouring each liquid ingredient over the ribs. Leave the oil for the end. With the seasoning, press the fresh herbs into the meat, evenly dividing it for each slab, and the dried herbs sprinkling evenly over the tops.

Marinate in the fridge for 2 hours, meat side up. Then take out and baste, flip, and return for another two hours (or marinate overnight). Two hours before dinner, pull out the ribs and preheat your oven to 350˚. Add 2 cups of water into the pan with the ribs, diluting the marinade. Cover the pan with tin foil and bake the ribs for about 1 to 1 1/2 hours, or until tender. Check on them every thirty minutes, flipping them and basting them with the pan liquid.

When ready, take them out of the oven and place them on a medium high heat on the grill. Grill, flipping as needed, continually basting with the marinade. Continue until internal temperature is at 150˚ with a meat thermometer. When the meat reaches 150˚, start basting with your favorite barbecue sauce, until the temperature is at the perfect 160-165˚ (this is usually about 7 minutes on both sides.). When they hit this temperature, they are ready to enjoy!

It is important to note to baste with the barbecue sauce towards the end of cooking time, otherwise, they char quickly on account of the sauce's high sugar content.


Serve warm with LOTS of paper towels!

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