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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Dad's BBQ Ribs Recipe

4.1 stars - based on 4 votes
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This recipe for Dad's BBQ Ribs is from The Gillaspie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat
2 Racks of Ribs ( I prefer pork)

BBQ Sauce
Ketchup
Apple Cider Vinegar
Distilled White Vinegar
Tabasco
Brown Sugar
Maple Syrup
1 Green Pepper
1 Small Onion
Directions:
Directions:
Chop onion and green pepper and put in bowl. Start by adding a whole bottle of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of white vinegar, 1/4 cup of brown sugar, 4 tbsp of syrup and about 5 dashes of tabasco and stir. From there see the personal notes. Put in fridge and let marry until meat is ready. Cut racks in half and put in pot, cover with water and let boil. You want to boil and skim the fat etc off of the top until you don't get much. Probably 30 min, don't worry if ribs are still a little underdone. After this drain them and put them in fridge to cool, about 30 min. Once cool cut them into 2/3 ribs per portion. This makes it easier to sauce and is already portioned out for large gatherings.
Now the fun part! Grill (unsauced) just enough to make the char marks on each side. Once you have some nice grill marks use your tongs and dunk each set in the bowl making sure to cover completely. Shake it a bit and lay back on the grill. Continue until all are covered. At this point flip once and add a bit more sauce with spoon and take and put on baking sheet. Once all are on the baking sheet and nice and mopped with sauce put in oven at 150 and let warm until they are tacky. This way you get both the char and the tackiness! Then proceed to get messy!!!!
Number Of Servings:
Number Of Servings:
5-7
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
Sauce is to taste. Should be sweet initially then have a kick to it that hits you in the back pocket of your cheek. If sweet add more vinegar, too much kick add brown sugar. Will taste different on the meat after grill because it will get that caramelisation and fat from the meat. Great on chicken too!

 

 

 

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