Recipe: Roadhouse Ribs (using Hoisin sauce and grape jelly) and How to Make a Drip Pan
Main Dishes - Pork, HamROADHOUSE RIBS
3 to 5 lbs. pork baby back ribs
2 tsp. salt
1 tsp. black pepper
Drip pan (see below)
1 cup Hoisin sauce
1 cup grape jelly
2 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
1 Tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
Juice from 1 lime
Sprinkle ribs with salt and pepper; set aside.
Preheat grill for indirect cooking over medium heat. Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-low heat; reduce heat and simmer 5 minutes.
When ribs are tender, move them to direct heat and continue to grill, uncovered. Baste with sauce and turn until crisp on both sides, about 5 minutes.
Cut ribs into sections. Serve with remaining sauce.
AVOID FLARE-UPS MAKE A DRIP PAN:
Catch the fat that runs off whole chickens and ribs. Pick up a disposable.drip pan at the supermarket, or make one out of heavy-duty foil by tearing off a 12 x 14-inch sheet and folding in the edges 1-inch. Then fold edges upright. At the corners, pinch the foil diagonally and press along sides. Place under your food and next to charcoal when using indirect heat.
Makes 4 servings
Source: Marlboro Cook Like a Man Cookbook
3 to 5 lbs. pork baby back ribs
2 tsp. salt
1 tsp. black pepper
Drip pan (see below)
1 cup Hoisin sauce
1 cup grape jelly
2 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
1 Tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
Juice from 1 lime
Sprinkle ribs with salt and pepper; set aside.
Preheat grill for indirect cooking over medium heat. Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-low heat; reduce heat and simmer 5 minutes.
When ribs are tender, move them to direct heat and continue to grill, uncovered. Baste with sauce and turn until crisp on both sides, about 5 minutes.
Cut ribs into sections. Serve with remaining sauce.
AVOID FLARE-UPS MAKE A DRIP PAN:
Catch the fat that runs off whole chickens and ribs. Pick up a disposable.drip pan at the supermarket, or make one out of heavy-duty foil by tearing off a 12 x 14-inch sheet and folding in the edges 1-inch. Then fold edges upright. At the corners, pinch the foil diagonally and press along sides. Place under your food and next to charcoal when using indirect heat.
Makes 4 servings
Source: Marlboro Cook Like a Man Cookbook
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy
- Caribbean Spiced Ribs (crock pot)
- KYJoe's Poke and Coke Chops (crock pot) - variation
- Pepper and Sausage Medley (using Italian sausage and angel hair pasta)
- Louisiana Style Little Smokies (using Tabasco Green Pepper Sauce)
- New England Boiled Dinner for One (crock pot/crockette)
- Spiced Pork and Apples (serves 2) (stovetop or microwave)
- Tuscan Pork Stir-Fry with Polenta (using tomatoes, green beans and mushrooms)
- Spicy Szechuan Eggplant
- Simple Pork Secret - Too simple maybe
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute