Rich's Almost Famous Ribs
I say almost famous because our family and friends are starting to really appreciate Rich's finesse on the grill, especially with ribs. He says a good tool is a meat thermometer, and patience.

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

A meat thermometer for grilling

1/2 cup soy sauce

1/4 cup Worscteshire Sauce

2 Tblsp Balsamic Vinegar

1/3 cup olive oil

salt and fresh ground pepper

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

1 tsp. Herbs de Provence

2 Tblsp fresh chopped chives

use your favorite barbecue sauce. I use Sweet Baby Rays

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, I 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, and return for another two hours (or marinate overnight). When ready to eat, grill the slabs on a hot grill until internal temperature is at 150F, continually basting with the marinade. When the meat reaches 150F, start basting with your favorite barbecue sauce, (ours is Sweet Baby Ray's®), until the temperature is at the perfect 160-165F. When they hit this temperature, they are ready to enjoy!



 


©2007 Flora Caputo