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Cook1 hr 30 mins
30 plus years old, my BIL's father was a Ukrainian chef at a roadhouse in Kindersely, and came up with this. Took years to get the "professional secret" out of these guys on how to do these for yourself. Since my wife tossed my deep fryer many years ago, have adapted this to circumstance, and tweaked it somewhat, but have never had a single complaint, or, come to think of it, very many leftovers! Note the important "technique" of cutting the membrane on the inside of the curve of the rib bones, and pulling the membrane off the entire rack (3 mins the first time, 45 seconds after you understand how easy it is to do!) as this allows the marinade to get all around and through the meat...
- 2 -3 racks of baby-back pork ribs, membrane removed
- 6 cups boiling water
- Lipton Onion Soup Mix, use enough for 8 cups (better is "Spicy Onion and Garlic" soup mix, but its hard to find)
- 12 ounces lemon juice concentrate
- 10 ounces knorr teriyaki marinade
- 4 ounces soya sauce
- 2 ounces Worcestershire sauce
- 1 ounce frank's hot sauce (if you like them peppery!, if not, its only an option)
- 4 -5 tablespoons chopped garlic
- Lawry's Seasoned Salt
- garlic powder
- onion powder
- Boil the water and pour into a turkey roasting pan over medium heat.
- Dissolve the soup mix, and combine lemon juice, Marinade, soya sauce, Worcestershire, hot sauce (if selected) and garlic, and mix well, bringing to a low boil.
- Insert the rib racks, and continue on low boil for 15 minutes.
- Extinguish heat (later, if you are cooking with gas, I am using solid element electric stove heaters, they take a longer time to cool down).
- Allow the meat to marinate for 4-20 hours (more is better!).
- Remove meat from marinade, (and discard marinade in the toilet, as it blocks sinks!), and season thoroughly with Lawry's, garlic and onion powders.
- Place seasoned meat on broiling pan, curved side up and cook in oven at 285-300°F for 90-120 minutes, depending on how "dry" or "juicy" you prefer the product at the end of cooking --.
- Works well with rice, fresh veggies and dip -- make sure there are "bone bowls" to toss the bones into.
- Two racks will easily feed two older adults and two medium children. If people are big eaters, not less than one half rack per person!
We loved the ribs - making for another great rib recipe that has made it to my family favorites cookbook. Couldn't wait -took some out of the marinade and browned in the oven for lunch - added more and browned to crunchy which were great served with Cathy's Garlic Dipping Sauce. The remainder were done on the BBQ brushing on the marinade - some with a touch of BBQ sauce stirred in - yes an all around winner. Used less Lawrys seasoning salt then I suspect most likely would - needing to keep family health issues in mind. Have to add there were no left overs for those Kindersely Road House Ribs. Should I make mention that Kindersely is in Saskatchewan? Thank you John for a recipe I am sure you have tweaked to perfection.