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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 4 |
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DH and I LOVE pork ribs. This is a recipe he came up with one day while I was at work. WOW - what a great surprise to come home to. These ribs are wonderful - the flavor is outstanding. An important step is removing the membrane from the back and it can be a bit tedious, but it does make all the difference in the world between a chewy rib and a tender rib. Ingredients:
4 lbs pork ribs (1 rack) |
3 tablespoons soy sauce |
3 tablespoons worcestershire sauce |
3 tablespoons frank's hot sauce |
4 tablespoons tony chacherie seasoning |
6 ounces pineapple juice |
1 cup dark brown sugar, firmly packed |
3 tablespoons orange marmalade |
3 tablespoons lemon juice |
3 tablespoons lime juice |
3 tablespoons pickled ginger, with juice |
Directions:
1. Remove membrane from back of ribs.
2. Combine soy sauce, worcestershire sauce and Frank's Hot Sauce.
3. Rub on both sides of ribs by hand.
4. Rub Tony Chacherie's on both sides of ribs by hand.
5. Cover large cookie sheet with foil and spray with non-stick cooking spray.
6. Place ribs bone side down on foil.
7. Cover tightly with foil.
8. Set gas grill on 300 degrees or medium heat and cook over indirect heat for 2 hours.
9. While ribs are cooking combine all ingredients for basting sauce in saucepan.
10. Bring to a boil, reduce heat and simmer for 20 minutes.
11. After two hours on grill remove ribs from grill.
12. Drain liquids off and discard top layer of foil.
13. Cut ribs, place back on cookie sheet and baste generously with basting sauce.
14. Return to grill for 30 minutes.
15. Turn ribs, baste and cook for another 30 minutes.
16. If desired continue basting for stronger citrus flavor.
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