| 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 your favorite barbecue sauce |
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 at 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. 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, switch your basting ingredients to 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!
VARIATION: Another way to cook the ribs is to bake them prior to grilling them. Rich takes the pan with the ribs and marinade, adds 2 cups of water, covers them with tin foil and bakes them for about 1 to 1 1/2 hours at 350F degrees. Then he throws them on the grill until the internal temp. is 165F... about 7 minutes on each side (use your judgment). Baste the barbecue sauce towards the end of cooking time, otherwise, they char. This approach makes the meat fall off the bone like butter. |
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