How to make it

  • Combine the rub ingredients and store in a sealed plastic container until ready to use.
  • Trim excess fat off the pork and thoroughly rub with sugar mixture. Place pork in the large plastic bag, seal, place in a large bowl or baking dish and refrigerate overnight or for several hours. Remove from refrigerator about an hour before beginning to cook.
  • When about ready to cook, preheat oven to 300F. Line 2 large baking sheets with heavy duty foil, and set aside.
  • Place each rib section on a separate sheet of foil and bend all four edges up to form a "basket" of sort. Spoon 3-4 tablespoons of beef broth around pork. Fold over edges to seal the packet, allowing some air space above the pork. Place packet on the baking sheets. Repeat until all pork has been wrapped. Allow some space between the packets. Bake for about 2-1/2 hours, until pork reaches an internal temperature of 160F.
  • While pork is in the oven, combine the sauce ingredients and refrigerate. Just before using, remove from refrigerator and heat in a saucepan until the jelly and honey are thoroughly combines into the sauce.
  • Start grill and get very hot. When ribs are at or near 160F internally, carefully remove them from the foil packets and place on hot grill. Brush with sauce, flip over and brush the reverse side. Grill just long enough to get the ribs and sauce brown, being careful not to burn the sauce. Alternatively, you can place the opened packets on the grill and baste with the sauce directly in the packet. Due to bad weather, instead of finishing on the grill, I removed and drained the packets. Then placed the meat on one of the lined pans, brushed on the sauce and put under the broiler for several minutes until the sauce was beginning to bubble and brown; I flipped them over and repeated the sauce and broiling. This actually was an easy way to finish the ribs without firing up and cleaning the grill for a rather short finishing process.
  • Serve at once with remaining sauce on the table.
  • Made by Art on May 12, 2010, great family reviews, including the leftovers. The last piece I chopped up and put in a lunch omelet with shredded cheese and a little of the BBQ sauce.

Reviews & Comments 3

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    " It was excellent "
    superfoodman ate it and said...
    Very good!
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    " It was excellent "
    elgourmand ate it and said...
    I really like this flavor combo Art. The slow oven is going to really let the flavors develop. Finishing them in the oven should do just as well as the grill. Thanks for the post. RJ
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  • chuckieb 8 years ago
    Wow! Those look amazing! Flagged as beautiful and I even like your leftovers put in the omelet idea!
    Was this review helpful? Yes Flag

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