| 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: 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!
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