RIBS BABY
From shecooks4u 15 years ago
- 225 minutes to make
- Serves 6
These ribs will be the most simple as far as ingredients and overall effort/clean-up. They are so mildly sweet with a carmelized tenderness..they will please any eater....because they are not spicy but they still have a punch of traditional original flavor! Read more This one of my favorite winging-it creating my own specialty recipe...:) See less
Ingredients
- Dry Rub: shopping list
- 5 tablespoons garlic powder shopping list
- 1 tablespoon onion powder shopping list
- 3 tablespoons ground ginger shopping list
- Sauce: shopping list
- 1 small jar red plum jam shopping list
- 2 tablespoons cider vinegar shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons brown sugar shopping list
- 3 finely crushed garlic cloves shopping list
- Finish: shopping list
- salt and ground pepper to taste (very light dusting...don't over-do this step) shopping list
How to make it
- FIRST pat ribs dry with paper towel. Apply dry rub generously on both
- sides pat into meat.
- Put onto cookie sheets (deep cookie sheets not flat
- cookie sheets) covered tightly with foil and smoke/cook at 300 degrees for 1 1/2 hours....or for more tender ribs .....275 degrees for 2 hours.
- After ribs are done, leave and foil and set aside to rest (no time limit). Make sauce to baste ribs for the grill.
- Lightly glaze both sides of cooked ribs (you will have alot of sauce left over) and lay on low heat grill.
- Turn to the other side after 5 minutes...and keep on low.
- After the full 10 minutes turn heat up to medium-high. Glaze with sauce again on both sides and cook for 5 more minutes on both sides again...equally 20 total minutes on grill.
- Move ribs to top rack....turn off grill....let sit on top rack to rest for another 5-10 minutes.
- Move ribs to new tightly foiled pan until serving time...you can add any remaining sauce or add some bottled honey barbecue sauce to the the top of ribs for an extra sticky sweet tasty finish :)
The Rating
Reviewed by 9 people-
Love the ginger! The sauce sounds great too. Is there a brand name you use for the plum jam?
mrgresch
in Milwaukee loved it
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After the nice slow cooking of these ribs they will be falling off the bone tender.
Love the rub too!
High Five
Michael
trigger
in loved it
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I just printed this recipe. You know, I may need to run marathons to keep all these great recipes from going to my thighs '-)
Thanks for the recipe !
BQ
barbequeman
in Salt Lake City loved it
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