Finger Licking Ribs

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

The sauce for these ribs is so tasty, you'll be licking your fingers and the plate! This would make a great barbeque sauce for most everything. The recipe comes from the Chatelaine Cookbook.

Ingredients Nutrition

Directions

  1. Cut ribs into 8 to 10 portions and place in a heavy saucepan.
  2. Cover with water and boil gently (covered) for 1 hour to 1 hour and 15 minutes, or until tender.
  3. To make sauce, stir remaining ingredients together.
  4. Brush ribs with sauce and barbeque over hot coals.
  5. Turn often, basting with sauce, until hot and glazed, about 8 to 10 minutes.

Reviews

(3)
Most Helpful

I used this recipe as a guideline. everything came out great I simmered the ribs in water with a quartered onion, garlic, salt, and pepper. then to the sauce I used all your ingredients plus some paprika, apple cider vinegar, chili powder, a couple shakes of hot sauce, and brown sugar. the sauce was fantastic and it glazed on to the ribs perfectly. I did just as the recipe said and turned often basting with sauce every time i turrned them. thanks we enjoyed them.

Brydell June 15, 2007

These were super duper...and oh so tender!!! CrystalB thanks for sharing!

Capncrunch April 30, 2007

Loved your sauce but I must confess to cooking the ribs in a slightly different manner. I made your tasty sauce, poured it under and over a rack of ribs, sealed them in double foil, refrigerated them overnight, baked them in the foil for 2 hours at 300F, opened them up 20 minutes before dinner and finished them on the BBQ. You can do this hours before if you wish.. Before I tried this method I would definately have followed your method but I have found there is more meat flavor when you marinate and then slow bake totally sealed rather than boiling the ribs. Both methods produce fall off the bone ribs. I saved the bit of extra sauce heated it to a boil and poured it over whole wheat noodle MMMMm. Watch the ribs on the BBQ, if they start to burn move them to indirect heat. Thanks CrystalB for great tasting ribs

Bergy June 29, 2005

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