#131_Grilled B-B-Q Pork Ribs...Grill time

Grilled B-B-Q Pork Ribs
with Homemade Barbeque Sauce
served with Homemade French Fries

I love b-b-q ribs and the best ones I've ever had
was a place in San Antonio, Texas...
they were moist, tender and flavorful.

I'm a novice when it comes to grilling ribs, but
I know enough basics to be able to grill
a moist and tender and flavorful pork ribs.
Thanks to the food network hosts like Bobby Flay and others.
According to experts like him,
the secret to a moist and tender and flavorful ribs
is not only in the sauce but also in the method of cooking.
Slow cooking, that is, and
basting the meat with sauce while baking or grilling
make the meat moist and tender.

Dry Rub

I also learned that before grilling, you need to rub ribs
with a mixture of seasonings called dry rub.
So, here is my
favorite combination of seasonings:
I use some fresh cracked black pepper,
paprika, garlic powder, onion powder, kosher salt.
Mix all of the ingredients together.

Prep the rack of rib the night before.

Rinse the rib with cold water and trim off fat.
Pat dry with paper towel.
Rub seasonings on both sides of the slab of ribs
and place the ribs on a shallow pan lined with aluminum foil.
Cover with aluminum foil or plastic wrap
and Refrigerate overnight,
or at least 5-6 hours.

Prelim...indoor baking

Pre-heat oven to 400 degrees. Bake the ribs for 10 minutes
then turn the temperature down to 325 degrees.
Cover the rib with aluminum foil and bake it for 2 1/2 to 3 hours
depending on the size of the meat.
Turn and baste the meat every 30 minutes with the
basting sauce, recipe #130, (click here)
or scroll down to previous post.

Final grill... outdoor

Finish cooking the meat on the hot grill for 10-12 minutes
turning and brushing often with
barbeque sauce, recipe#130 (click here)

Fall-off-the-bones ribs
not to mention finger-licking
and lip-smacking good!!

Serve with homemade fries, (recipe coming up next).

Enjoy!!

NOTE:
When the weather was bad, I just baked the ribs in the oven all the way through uncovering it the last 30 minutes then basting with the b-b-q sauce. There was no charred taste to it but it turned out okay.

#130_Homemade B-B-Q Sauce ( Getting ready to Grill)

This sauce that I'm going to share in this post
have taken me a few years to come up
with the perfect ratio and proportion of the ingredients.
I did a lot of "addition" and subtraction" in the process but,
all that experimentation was all worth it.
It passed the taste tests with flying colors
by friends and family specially by a son in law,
Karl, who is a grill/barbeque connoisseur.
The blending of all the ingredients is awesome and makes your
barbeque ribs lip-smacking and finger-licking good!
It is that good!

I use either one of these products in place of cayenne pepper:
one is chili Garlic Sauce and the other is
Sambal Oeleck, (chili paste)*.
They add a lot of kick to the sauce but,
beware,
they are very concentrated and have very strong flavor.
So use them sparingly unless you like powerful chili flavor.
These are sold at any Asian store.

Here's the recipe for the barbeque sauce and for basting:
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup worcestershire sauce
1/2 tsp chili paste*
1 tsp onion powder
1 tsp garlic powder
1/2 tsp mustard powder
dash of allspice
1 tbsp corn syrup
2 heaping tbsp apricot or
pineapple preserves or apple jelly

for BASTING MEAT:
Mix all ingredients well in a pot and save 1/3 cup for basting meat.

for BARBEQUE SAUCE:
then cook what is left in the pot over medium heat, stirring frequently, until sauce is thick like a consistency of bottled barbeque sauce.


NOTES:
1) You can make the barbeque sauce days in advance, or even weeks in advance.
Place in jar with lid and keep refrigerated. If not taking 1/3 out for the basting, this recipe yields 1 pint of babeque sauce.

2) Optional:
Can use honey in place of sugar but omit corn syrup.
Can also put some liquid smoke for a smoky flavor.