Sassy Citrus Ribs
- Ready In:
- 3hrs 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Ribs
- 4 lbs pork ribs (1 Rack)
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons frank's hot sauce
- 4 tablespoons tony chacherie seasoning
-
Basting Sauce
- 6 ounces pineapple juice
- 1 cup dark brown sugar, firmly packed
- 3 tablespoons orange marmalade
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 3 tablespoons pickled ginger, with juice
directions
- Remove membrane from back of ribs.
- Combine soy sauce, worcestershire sauce and Frank's Hot Sauce.
- Rub on both sides of ribs by hand.
- Rub Tony Chacherie's on both sides of ribs by hand.
- Cover large cookie sheet with foil and spray with non-stick cooking spray.
- Place ribs bone side down on foil.
- Cover tightly with foil.
- Set gas grill on 300 degrees or medium heat and cook over indirect heat for 2 hours.
- While ribs are cooking combine all ingredients for basting sauce in saucepan.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- After two hours on grill remove ribs from grill.
- Drain liquids off and discard top layer of foil.
- Cut ribs, place back on cookie sheet and baste generously with basting sauce.
- Return to grill for 30 minutes.
- Turn ribs, baste and cook for another 30 minutes.
- If desired continue basting for stronger citrus flavor.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.