Recipe by chef ricardo
These savory, sweet and tangy ribs have never been less than a complete success the many times I've prepared them. My compliments range from "absolutely delicious" to the frequent "best ribs ever" followed by a request for my recipe, so here it is. They are fairly easy to prepare, but do however take a bit of time. Enjoy the ribs and don't be afraid to sip on a few of the ingredients.
Top Review by jb
Over Labor Day weekend I cooked 7 slabs of ribs. Took quite a bit of time, but the outcome was great. Months later people are still talking about how good these ribs were. Highly recommended, but allow sufficient time to boil and glaze them.
- 3 racks of baby-back pork ribs
- 12 ounces beer
- 1 large onion, quartered
- 6 garlic cloves, crushed
- 2 cups favorite barbecue sauce (Sweet Baby Ray's)
- 3 -6 ounces favorite whiskey (Jaimeson)
- 1⁄3 cup orange marmalade
- 1⁄4 cup A.1. Original Sauce
- 1⁄4 cup brown sugar
- 3 ounces favorite dark rum (Meyers)
Directions See How It's Made
- Cut each pork rack into 3 to 4 pieces.
- In a large pot, boil enough water to fully submerse ribs.
- Add the onion, garlic, ribs, and beer to the boiling water.
- Bring to a slow boil, cover and cook for 30-45 minutes.
- While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste).
- Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil.
- Put ribs in a roasting pan in a 200°F oven for 2 hours.
- While ribs are roasting, combine remaining ingredients to make the glaze.
- When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing with glaze after each turn.