Recipe - Ribtickolisciopus Ribs
Start with a rack or four of pork Back Ribs.Sauce:
I used non-hickory smoked factory processed sugary ketchup based crappy sauces for this recipe - it's quick, painless and really easy.
I start with 12 ounces of sauce, add 1/4 cup of balsamic vinegar, and 3 tblsp of hot horseradish. Mix together and enjoy. (The horseradish, balsamic and sugar in the sauce provide a nice carameliztion on the meat)
I have a fairly large four burner barbecue, so I can generally get 3 or 4 racks on the grill and still be able to cook off-heat. If you can't do that, then heat your ribs in a roasting pan in the oven at 225 for about two hours.
I leave my ribs off heat (the burner (s) on med-low) on the Q for about 45 minutes, then turn them for another 45 minutes.
I then paint or rub my sauce on the up side, and turn to cook another 45 minutes off-heat. While there, paint the other side as well. No rib has ever been accused of having too much sauce on it!
After the third 45 minutes, it's cooking time. turn on all your burners, leave lid open, and cook the ribs on the heat. You have to attend to this part, becasue the sauce will burn quickly. I like to re-coat the ribs after each turn, until the ribs have about 4 or 5 layers of sauce grilled onto them and a little char to boot!
Cut the ribs into single or double boned ribs and serve.
Yummmmmmmmy
posted by G.M. Shier @ Thursday, January 22, 2009
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