Sweet Smoked Pork Ribs Recipe 45

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

Steps:

• In a small bowl, combine all the rub ingredients and whisk until well blended.
• Preheat the oven to 300ºF/150ºC
• Portion the pork ribs into 3 to 4 bone slabs. Spoon the spice mixture onto them and rub it in well.
• Place them on a wire rack lightly greased with cooking spray sitting over a baking pan meat side down.
• Pour the water into the baking pan and tightly cover with foil.
• Transfer to the preheated oven and let the ribs steam for 2 hours.
• About ½ hour before the time is up, make the glaze by adding ketchup, granulated sugar, pineapple juice, hoisin sauce, soy sauce, Worcestershire sauce, ginger, garlic and freshly ground black pepper to a medium saucepan.
• Stir until the ingredients are well blended, set the heat to medium and cook the mixture until it just starts simmering. Keep it warm until needed.
• After a couple of hours, remove the baking pan and transfer the ribs to a plate (*see footnote).
• Increase the oven temperature to 375ºF/ 190ºC.
• Take the wire rack and place it on a baking sheet lined with foil. Place the ribs meat side up, spoon some glaze over each portion and brush it on evenly to cover the entire surface.
• Transfer them to the preheated oven and set the timer for 15 minutes.
• When the time is up, remove from the heat and glaze the ribs again. Put them back in the oven for another 15 minutes.
• Repeat the same process one more time... spooning on the remaining glaze, brush it on evenly and transfer them back to the oven to bake for the last 15 minutes.
• Garnish the ribs with sesame seeds and chopped green onions and serve with rice.
• Footnote: To see if they're ready, flip and poke them with the tip of a knife - if it goes in easily, they're done.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/_Z-xBZOs_PU

Steps:

• Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
• Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
• Meanwhile, whisk together all glaze ingredients.
• After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
• After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
• When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.