Ribs, the best ever

1 servings

Ingredients

Quantity Ingredient
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Directions

Just BBQ'd the best ribs I ever tasted. I took the recipe from the Kansas City Barbecue Society's book, "The Passion of Barbecue". Here it is: Place the following ingredients in a large bowl. I used a 16" stainless steel salad bowl: One can chicken stock. I used a 14½ oz. can of Swansons chicken stock because that's all we had in the cupboard. Fill what ever size can you used with Soy sauce and dump it in the bowl.

Fill the can again with half salad oil and half white vinegar. Add lots of minced garlic. I crushed about 10 cloves. Add sugar. I used 12 Tablespoons for my 14½ oz. can. Use proportionally less if you are using a smaller one. Mix ingredients as well as you can and add as many slabs of baby back ribs as you want. I used 3 slabs and cut each in half to fit the bowl. Cover with saran wrap and refrigerate for at least 24 hours. I lined the bottom of my Weber with a fewer coals than it took to make a single layer. Light the coals and allow to get a thick crust of white ash before cooking. It takes me 30-40 minutes. Add some previously soaked hard wood chunks. I use hickory because that's available here. Place the ribs bone side down on the rack and sprinkle them with a dry rub. I used IRIS brand Barbecue Dry Seasoning from Smart and Final. Cook them about 25 minutes and then turn meat side down only long enough to make them any degree of black you desire. Now eat one and tell me if that's not the best you ever tasted. Note: I had lots of marinade left over so I put it in a sauce pan, brought to a boil, let simmer for a few minutes and then cooled it and put it in the freezer for the next time I cook any pork item. Hope you enjoy them as much as we did. Michael Buxbaum

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