Friday, October 15, 2010
Grilled Pork Ribs
This recipe is from Paula Deen. I just modified it slightly to suit our liking.
I think this is a good and easy recipe that tried and tested for noobs. Making this with CY was really an easy job, just read the recipe below and you know what I am talking about. :)
Courtesy from Paula Deen.
* 2 racks of pork ribs, (about 2 pounds)
* 1 recipe Bourbon Barbecue Sauce, recipe follows
* Lemon wedges
* Fresh rosemary sprigs
Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in a container (like shown or in a baking dish). The pieces will overlap slightly. Throw in some lemon wedges and rosemary sprigs.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour 15 mins.
Preheat a grill to medium-high heat. With some oil, grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
Yield: 1 1/2 cups