David's BBQ Pork Ribs
This recipe gives ribs an incredible flavor that you just need to try. Use it on any pork you wish to BBQ. Pork steaks, baby back ribs, spare ribs, short ribs country-style ribs, or St Louis-style ribs.
All of my family and friends that have tried this recipe, ask for it every time I BBQ.
Enjoy! And as always,
Blue Ribbon Recipe
With a little sweetness and a bit of tang, you can't go wrong with these pork ribs. The marinade infuses the meat with tons of flavor. Cooking the ribs on indirect heat makes the meat extremely tender. It's the fall of the bone goodness you're looking for in ribs.
Note: We like our ribs with charred edges, so we placed them over the fire at the end. The Test Kitchen
6-141 rack baby back pork ribs, country style ribs, St. Louis style ribs, spare ribs or even pork steaks
1 capple cider vinegar
1 cbalsamic vinegar
3 ozWorcestershire sauce
6-8 dash(es)liquid smoke flavoring
2 cbrown sugar, firmly packed
2 Tbspeach salt and pepper
6 clovegarlic, chopped fine
How to Make David's BBQ Pork Ribs
- In a mixing bowl add apple cider vinegar, balsamic vinegar, Worcestershire sauce, liquid smoke, brown sugar, and seasonings. Mix well until the brown sugar dissolves (for the most part) and set aside.
Cut the rack into sections of 3-4 ribs each. Usually 1/4 of the rack each. In a one-gallon Ziploc bag, place the ribs and pour the marinade mix into the bag. Get as much air out of the bag as you can and zip shut. Mix around in the bag so the marinade gets all over the ribs. You should have 4 pretty equal sections of ribs.
You can set them where the bag will lay flat on the counter. Leave out, do not refrigerate. About every 15 minutes flip the bag over and work the marinade into the meat.
The marinade works best if the ribs and marinade are at room temperature. Marinate at least one hour.