Monday, May 4, 2009

Chef Chuck's Barbecue Pork Ribs

Rosticciana


Italian style barbecue pork ribs, cooked slow on the grill over a low heat with homemade barbecue sauce. This is the perfect weekend recipe to enjoy with your family. Served over a bed of rice.


Pork Ribs
2 pounds pork baby back ribs
salt and pepper

Wash and pat dry ribs, remove any white skin on the back of ribs. Lay on a baking sheet and season heavily with salt and pepper on both sides. Cover with plastic wrap and leave on counter for 1 hour, this will bring meat to room temperature.
Prepare grill on low heat 225 degrees to 250 degrees. Place ribs on aluminum foil on the top rack for 1 1/2 hours. Turn over and cook ribs another 1 1/2 hours. Baste the last 15 minutes with barbecue sauce. This recipe can also be cooked in the oven at 250 degrees for 1 1/2 hours then turning ribs over and cook another 1 1/2 hours.

Sauce

8 ounces tomato sauce
1 tablespoon balsamic vinegar

1 tablespoon Worcestershire
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon fresh oregano, chopped
1 teaspoon stone ground mustard

1/2 teaspoon paprika
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste



In a small pot, combine all ingredients and cook on low heat for 15 minutes. Makes about 1 cup and will cover 2 pounds of ribs.

8 comments:

  1. You are making me want to pull the BBQ out.

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  2. Cioa Scintilla, This is the first of the season, our weather has been 70 to 85 degrees and blue skies.
    This is barbecue weather! Enjoy, Grazie :)

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  3. Wow these look great. Your sauce sounds really tasty. Is your mustard dry? or the kind that comes in a jar?

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  4. Hi Ciao Chow Linda, I used a stoned ground jar brand. The flavors in my sauce just pop !
    Thnak You

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  5. Finger licking good Chuck! These look just yummy!

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  6. Thank You YankeeSoaper! You can bet on that!! :)

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  7. Oh yes, I'll have a side of ribs with my calamari please. A little surf and turf action.

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  8. Yes, Live.Love.Eat, Very cool you put them together!
    Sounds delish!! Thank You

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