Phoenix BBQ Ribs
While in Phoenix, the 4 of us made dinner on Sunday night. Accompanied by a lovely spinach, mango, candied pecan and goat cheese salad by Elyse, Matt and I made ribs, and there was a request for the recipe. here it is! mmm.
- prepare 2 racks of ribs (first, remove the connective tissue- read the weber book for how to do so- and then rub either with ground cumin or chinese 5 spice)
- cover with marinade, and put in fridge for as long as possible (2 hours up to overnight)
- turn grill to medium-low. While bbq is heating up, remove ribs from marinade and spatula all extra marinade into a saucepan. Boil for 3 minutes to kill all death-causing substances. 🙂
- Put ribs on and grill for 1.5 hours, basting every 10-15 minutes with the marinade
- enjoy, accompanied by RIDICULOUSLY cheap wine! (thanks, Scottsdale Safeway!)
- make extra- delicious cold the next day!
- oh, and be careful- hoisin has a high sugar content, so may lead to flare ups, and makes the grill a total mess. (Thanks to Doug, who (with the absence of bbq tools) scraped off the grill with a spinach box)
Marinade :
here is the original recipe that we adapted:
Read More http://www.epicurious.com/recipes/food/views/Baked-Pork-Ribs-with-Hoisin-Barbecue-Sauce-106842#ixzz1NlnXtBhd
Amazingly good. How awesome was this meal? Love it!