Ribs recipe - KTTC Rochester, Austin, Mason City News, Weather and Sports

Ribs recipe

Either grill ribs slow and low over indirect flame or roast in oven

Oven Roasted Ribs

Rack (or two or three) of St. Louis Style Pork Ribs
Head of Garlic with cloves minced
Olive Oil
Tony Chachere's Original Creole Seasoning

Night before:
Remove silver skin from ribs and cut rack in half – or pieces small enough to fit into gallon size zip lock bag.
Rub the ribs with Tony Chachere's and then coat with olive oil and place in zip lock bag with minced garlic.  Make sure ribs are coated fully.

Day of:
Preheat oven to 300 degrees.  Wrap each section of ribs separately with heavy foil, and place the sections in large pan.  Roast in oven for 2.5-3 hours.  

Increase oven temp to 450 degrees.

Remove ribs, unwrap and cut into single ribs. Place ribs back into pan and mop with Bourbon Glaze (see below).  Glaze every 10 minutes until sticky and browned (approximately 4 times).

Bourbon Glaze
½ cup Low Sodium Soy Sauce
½ cup Bourbon (Jack Daniels or other high quality bourbon)
½ cup Catsup
1 cup Light brown sugar
½ teaspoon garlic powder
Frank's Red Hot hot sauce to taste

Combine ingredients in saucepan and bring to a boil over medium heat.  Reduce heat and simmer for 5 minutes.  Can double, triple, etc depending on number of ribs.  Use as a “mop” on ribs, chicken, etc.
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