RosticcianaItalian 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.
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.
You are making me want to pull the BBQ out.
ReplyDeleteCioa Scintilla, This is the first of the season, our weather has been 70 to 85 degrees and blue skies.
ReplyDeleteThis is barbecue weather! Enjoy, Grazie :)
Wow these look great. Your sauce sounds really tasty. Is your mustard dry? or the kind that comes in a jar?
ReplyDeleteHi Ciao Chow Linda, I used a stoned ground jar brand. The flavors in my sauce just pop !
ReplyDeleteThnak You
Finger licking good Chuck! These look just yummy!
ReplyDeleteThank You YankeeSoaper! You can bet on that!! :)
ReplyDeleteOh yes, I'll have a side of ribs with my calamari please. A little surf and turf action.
ReplyDeleteYes, Live.Love.Eat, Very cool you put them together!
ReplyDeleteSounds delish!! Thank You