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Finger Lickin' BBQ'd Ribs
Are you intimidated by the thought of making barbequed ribs? I'm a good cook and I admit I used to be intimidated until my neighbor made them and I
couldn't believe her secret. These ribs are super tender and super tasty and you won't believe how fast and easy they are. They're now my favorite dish
for pot lucks along with my barbequed beans. They're a hit!
Ribs:
— Either one or two racks of baby back pork ribs (I get mine from Costco)
— 8 ounces of apple juice (Mott's makes little 8-ounce bottles)
BBQ Sauce Ingredients:
2 cups brown sugar
1 cup ketchup
1/2 cup molasses
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoon oyster sauce (this is her secret ingredient so don't skip this)
1 large thumb-sized piece of fresh ginger, peeled and grated
2 teaspoons chopped garlic
2 8-oounce cans crushed pineapple with juice
Heat your oven to 300°. Cut each rack of ribs into two pieces and lay them on a baking pan with a 1-inch lip. Add the apple juice, cover the pan
with foil and bake them for two hours. This is my neighbor's secret: Do nothing. Don't add salt, don't add pepper, don't add spices, don't do anything
except bake them slowly at low heat.
In a medium saucepan, add all of the barbeque sauce ingredients. Turn up the heat and stir until it boils. Don't leave the stove or it'll boil over and
you'll have a mess on your hands! Boil the sauce for a minute stirring constantly, turn off the heat, cover and set aside while the ribs bake.
After the ribs have baked for two hours, take them out of the oven and take off the foil and let them cool for 15 minutes. Gently cut them into
sections of two ribs bones each. Put the sections in a large plastic bowl, pour the barbeque sauce over them, and let them sit until you're ready
to grill them. This can be right away or hours later but don't refrigerate them. I often cook my ribs the day before I'm going to serve them and let them
marinate at room temperature overnight.
To grill the ribs, turn your barbeque on medium and when it's hot, finish them off, meat side down first. Be gentle, they're very tender and they'll
fall apart easily. Don't walk away from the grill because the sugar in the sauce browns very quickly (or burns if you're not careful). When the meat
side is browned to your liking, dip the sections back in the sauce and grill the other side.
Warning: If you let one person sample the ribs while they're on the grill, the oohing and aahing is going to bring everyone else over to the grill
and they're all going to want a sample. So either don't start the sampling to begin with or make extra ribs!
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