It’s May, and we’re celebrating the begrudging arrival of springtime with a celebration of food on flame — the Summer Grilling Guyd. Throughout the coming days, we’ll be offering up recipes, grilling gear reviews, restaurant reports and anything else we can get our tongs on around here.
To kick it off, here’s a top shelf recipe for that most classic of all BBQ entrées, pork ribs. They’re an art form from Memphis to Kansas City, Chicago to Cincinnati. But, with a little patience and skill, you can create your own barbecue masterpiece.
We’ll start with marinade and homemade sauces recipes before moving on to the proper preparation of every pig’s greatest gift to civilization.
Marinade
Ingredients:
- 5 pounds of pork ribs
- 3/4 cup dark brown sugar
- 1 tbsp dark molasses
- 1 tsp salt
- 1 1/2 cup soy sauce
- 1 cup water
Preparation: In a saucepan, combine brown sugar, molasses, water, soy sauce and salt.
Bring to a boil, then set aside to cool.
Place ribs in a covered marinade dish or in a large turkey size roasting bag.
Place bag with ribs in a 13×9 pan.
Pour marinade over ribs and seal. Place in refrigerator overnight, turning occasionally.
Barbecue Sauce
Ingredients:
- 1 bottle ketchup
- 1 bottle Heinz 57 sauce
- 1/2 cup dark brown sugar
- 1 tsp dry mustard
- 1/3 cup water
Combine all sauce ingredients and bring mixture to a boil over medium heat, stirring occasionally. Set aside to cool.
Barbecue Ribs
Preparation: Drain marinade from rib bag and discard marinade. Transfer ribs to full size charcoal grill. Propane is for amateurs. Over steady, medium flame, grill on top side for seven minutes on one side. Flip and repeat on bottom side.
Sauce top side with a brush. Cook for three minutes. Flip and sauce bottom side. Repeat.
For crispier, Chicago style ribs, preheat oven to 350 degrees. When ribs are fork tender, remove ribs from the grill and export them to the oven and a large baking pan.
While in the oven, brush the sauce on the ribs for another 20 minutes, allowing ribs to baleen.
Serve and eat until you have no room left in your esophagus.
