Try this fantastic BBQ Pork Ribs Recipe for a culinary treat served up from your own Bbq this summer! Ingredients: 4 lbs. of thick and meaty pork belly ribs, BBQ sauce (smoked variety), Red wine, Ketchup, Worcestershire sauce, Honey, Rosemary fresh leaves, Oregano flakes, Salt & pepper to taste, Corn starch or flour
No precise ingredient quantities are required for this recipe. You'll modify them to your preference. (The more, the better!) Four pounds of meat feeds four famished people, unless of course you're inviting me, then you will want to double that!
Preparing the Ribs
You first need to marinate the ribs. Put them in a plastic bag or non-metal container then sprinkle with a lot of fresh rosemary leaves, oregano flakes and pepper. Take note: You may use dried rosemary but this gives a completely different flavor. Do not use salt at this time. You may then coat the ribs with honey, BBQ sauce, ketchup and Worcestershire sauce.
Turn the ribs and replicate the exact same operation, then add the red wine, being very careful to not wash out the coating of the ribs (it is best to pour the wine into the corners of the container). The wine has to cover the ribs and when this is accomplished place the container in the fridge overnight so the ribs could marinate. Keep turning the ribs to make sure that both sides are coated.
Get the charcoal ready and make certain you have a lot of it because pork takes much more time than beef to cook through. You will need to cook the ribs on the upper rack of the grill.
Cooking Method
Once the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process once the opposite side is also sealed. Then relocate the ribs to the upper rack of the grill for the remainder of the cooking.
You should turn them quite a few times in order to cook the ribs without burning. Assess how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you like the meat moist then they will be ready when the inner flesh carries a very light pink colour without blood at all, but this is your choice, for a really well done rib, but drier, the meat needs to be almost totally white inside.
Pour honey over the ribs and allow it to dissolve about five minutes before completion for a terrific honey BBQ flavor.
SAUCE:
Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you want) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Examine the thickness of this sauce and include the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.
Take note: In order to avoid an uncooked cornstarch taste, add cornstarch no less than 10 minutes before cooking is finished. Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a cozy relaxing summer's evening!
No precise ingredient quantities are required for this recipe. You'll modify them to your preference. (The more, the better!) Four pounds of meat feeds four famished people, unless of course you're inviting me, then you will want to double that!
Preparing the Ribs
You first need to marinate the ribs. Put them in a plastic bag or non-metal container then sprinkle with a lot of fresh rosemary leaves, oregano flakes and pepper. Take note: You may use dried rosemary but this gives a completely different flavor. Do not use salt at this time. You may then coat the ribs with honey, BBQ sauce, ketchup and Worcestershire sauce.
Turn the ribs and replicate the exact same operation, then add the red wine, being very careful to not wash out the coating of the ribs (it is best to pour the wine into the corners of the container). The wine has to cover the ribs and when this is accomplished place the container in the fridge overnight so the ribs could marinate. Keep turning the ribs to make sure that both sides are coated.
Get the charcoal ready and make certain you have a lot of it because pork takes much more time than beef to cook through. You will need to cook the ribs on the upper rack of the grill.
Cooking Method
Once the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process once the opposite side is also sealed. Then relocate the ribs to the upper rack of the grill for the remainder of the cooking.
You should turn them quite a few times in order to cook the ribs without burning. Assess how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you like the meat moist then they will be ready when the inner flesh carries a very light pink colour without blood at all, but this is your choice, for a really well done rib, but drier, the meat needs to be almost totally white inside.
Pour honey over the ribs and allow it to dissolve about five minutes before completion for a terrific honey BBQ flavor.
SAUCE:
Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you want) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Examine the thickness of this sauce and include the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.
Take note: In order to avoid an uncooked cornstarch taste, add cornstarch no less than 10 minutes before cooking is finished. Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a cozy relaxing summer's evening!
About the Author:
Almost every pork recipes gives you the opportunity to create a fantastic dinner for you and your family. Try my pork recipes to create a dinner that changes everything!
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