The grill is officially open!
I prefer barbecuing boneless ribs to ribs with bones for a couple of reasons. First, I do not like eating foods with my fingers (I don’t even eat corn on the cob or pizza with my fingers). Without the bone in the way I can easily use a fork and knife to eat my ribs. I also do not like the fact that I am often still hungry after gnawing on several bones. However, one boneless rib is usually more than enough:
The secret to barbecuing boneless ribs is to bake them first. Baking them first ensures that they are cooked all the way through without risking scortching them on the outside.
2 – 3 pounds barbecued pork ribs
1 cup V-8 juice
2 tablespoons bourbon ( or use 1 tablespoon vinegar)
2 tablespoons brown sugar
1 tablespoon Worchester sauce
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
In a small bowl combine all of the ingredients for the marinade.
Arrange ribs in a baking dish and pour half of the marinade over the ribs. Flip the ribs over to ensure they are completely covered. Cover with foil. You can place the ribs in the refrigerator until you are ready to bake them or cook them immediately.
Bake the ribs at 350o for 1 hour.
Remove the ribs from the baking dish and place on a platter. Brush the ribs with some of the remaining marinade. Place on grill. Barbecue for 5-7 minutes each side, brushing with remaining marinade as necessary.
I enjoy the subtle flavors and eat my ribs directly from the grill. Most of my family members enjoy topping their ribs with barbecue sauce. I use the same flavors, but use tomato sauce as the base to create a thicker sauce.
15 oz. can of tomato sauce
1/4 cup bourbon ( or use 3 tablespoons vinegar)
1/4 cup brown sugar
2 tablespoons maple syrup
2 tablespoons Worchester sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoon mustard powder
1 teaspoon chili powder
1/2 teaspoon cinnamon
Combine all of the ingredients in a medium sauce pan. Cook over a medium-high flame until the sauce reaches a boil. Reduce heat and simmer for 15 minutes. Spoon over cooked ribs.
When I was preparing the ribs my daughter asked,” Where does the term spare ribs come from? I’ve taken Comparative Animal Physiology and I’m pretty sure that all of the ribs were necessary”. 🙂
I am sharing this post at The Hearth and Soul Hop where I am a host. If you have a recipe that is made from scratch, please join us!
I’ve also linked this post to Tasty Tuesday.