Citrus based marinades tend to not only add a wonderful (and a little stronger) flavor, but also marvelously tenderizes the meat and helps to keep it moist while cooking. Always marinate for a minimum of four hours or overnight for best results.
Begin with 3 pounds of fresh ribs (country style, baby (loin) back or St. Louis Style ribs. Baby backs shown below.
3 pounds of ribs
1 cup barbecue sauce
3/4 cup of orange juice
4 Tbs sugar
3 Tbs paprika
3 Tbs olive oil
3 garlic cloves - minced
2 Tbs fresh ground black pepper
2 Tbs lime juice
1 Tbs ginger - fresh, ground
|If you are using the baby back or spare ribs, be sure to remove the membrane from the back of the ribs before marinading.
|To remove the membrane, take a strong blunt instrument [a Phillips head screwdriver makes an excellent tool] and begin the separation process. Once you can get your fingers/thumb between the membrane and meat, you can then dispense with the tool and begin to pry the two apart. Using some paper towels or napkins can reduce the effects of slipping.
The night before, combine all ingredients EXCEPT the barbecue sauce and sugar. Take the ribs (sans membrane) and marinate overnight. Turn occasionally if you are restless and cannot sleep. In the morning turn once again. If you don't want to marinate all night, then get up early and begin marinating then. Try to have at least 4 - 8 hours on the ribs before cooking.
Fire up the grill and stabilize the temperature at 225 degrees. Place the coals on one side of the grill and then place the meat on ther other side. Cook covered until done. About 3 to 3 1/2 hours for baby back ribs, 5 to 5 1/2 hours for St. Louis Ribs and about 5 to 5 1/2 hours for the country style ribs.
To test for doneness, look for the meat to pull back from the ends of the bones. Also, the meat should pull apart with minor resistance. If they pull freely from the bones, then they are over cooked.
About 20 minutes before the ribs are ready to take off the grill, combine the sugar and barbecue sauce and apply a thin coating to all sides of the ribs. Reduce heat and allow to finish in the pit. Don't apply too early as the sugars and tomatoes in the sauce will burn.
Use the extra sauce for dinner!