Since moving to Oklahoma, I have noticed that a lot of the barbeque there is made with beef. I started making these Georgia pork ribs a couple of years ago for the Fourth of July, and they quickly became tradition around here. Cut the racks into two-rib portions and serve them with Easy Baked Beans and Fourth of July Coleslaw for an awesome holiday feast!
Barbequed Pork Ribs
Introduction
Photo taken by: Georgia_Cooking_in_an_Oklahoma_Kitchen
- Cooking time
- 2 hrs 30 mins
- Preparation time
- 30 mins
- Maceration time
- 8 hrs 0 mins
- Portions
- 8
- Partner
Ingredients
- 1 cup water
- 1/2 cup light brown sugar, packed
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 5 pounds meaty pork ribs
- Marinade:
- 1/3 cup water
- 1 bottle (14-ounce) ketchup
- 1 bottle (12-ounce) chili sauce
- 1/2 cup light brown sugar, packed
- 1 teaspoon dry mustard
Steps
-
In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade to a boil and set aside to cool.
-
Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
-
The next day, preheat the oven to 375°F.
-
Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil. Bake the ribs for 2 hours.
-
While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard. Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
-
When the ribs are cooked and tender, open the bag and discard the drippings. Lower the oven temperature to 350°F.
-
Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake for 30 minutes longer. Just before serving, throw the ribs onto the barbecue or blacken them under the broiler to give them a bit of a char.
Excerpted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood Copyright © 2008 by Trisha Yearwood. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
