1 cup sugar
2 TB molasses
1/4 cup apple juice
2 TB onion powder
2 TB garlic powder
1 tsp oregano
1 tsp rosemary (&!thyme if you have it)
1 tsp bouillon
1 TB soy sauce
1 tsp apple cider vinegar
1TB Hot sauce- franks, sriracha, etc
1 tsp salt
1TB Ketchup
1TB Tomato paste (optional)
Combine and save half for when the ribs get grilled and basted
Take ribs and remove the fascia membrane on the back of the ribs then coat ribs with the marinade and put in a sealable container or bowl with plastic wrap and place and ribs for 4 to 24 hours.
When ready to cook, wrap the ribs in a tin foil oat with a tight lid of tin foil on top, and place the marinade into the foil wrapped ribs.
On a charcoals grill:
Indirect heat - hot charcoals on one side and ribs on the other side. Temperature around 280 F for 3 hours.
Once the 3 hours has elapsed, remove the ribs temporarily from the grill and spread the charcoals evenly in the grill bottom area and then take the ribs out of the foil and place them directly on the grill over the hot coals and baste with the saves marinade/sauce (can be thinned with apple juice if too thick).
Grill for 5-7 minutes to caramelized the outside of the ribs and sauce.
After the ribs and sauce have caramelized the ribs are ready to serve.
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