These are both dynamite rib recipes, but I'm kind of partial to the first one since it's my own creaton
Sassy Citrus Ribs
4 lbs pork ribs (1 Rack)
3 tablespoons soy sauce
3 tablespoons worcestershire sauce
3 tablespoons frank's hot sauce
4 tablespoons tony chacherie seasoning
Basting Sauce
6 ounces pineapple juice
1 cup dark brown sugar, firmly packed
3 tablespoons orange marmalade
3 tablespoons lemon juice
3 tablespoons lime juice
3 tablespoons pickled ginger, with juice
Directions
Remove membrane from back of ribs
Combine soy sauce, worcestershire sauce and Frank's Hot Sauce.
Rub on both sides of ribs by hand.
Rub Tony Chacherie's on both sides of ribs by hand.
Cover large cookie sheet with foil and spray with non-stick cooking spray.
Place ribs bone side down on foil.
Cover tightly with foil.
Set gas grill on 300 degrees or medium heat and cook over indirect heat for 2 hours.
While ribs are cooking combine all ingredients for basting sauce in saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes.
After two hours on grill remove ribs from grill.
Drain liquids off and discard top layer of foil.
Cut ribs, place back on cookie sheet and baste generously with basting sauce.
Return to grill for 30 minutes.
Turn ribs, baste and cook for another 30 minutes
If desired continue basting for stronger citrus flavor.
Just in case the weather outside is frightening for you wusses
Oven BBQ Ribs
4 lbs pork ribs (1 Rack)
2 teaspoons salt
1 tablespoon ground black pepper
2 teaspoons granulated garlic
3 tablespoons jamaican jerk spice, rub
nonstick cooking spray
Glaze
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
4 tablespoons hot pepper jelly
3 tablespoons frank's hot sauce
3 tablespoons molasses
1 cup barbecue sauce (your choice)
Directions
Remove membrane from back of ribs.
Combine all ingredients for the rub except cooking spray.
Sprinkle the seasoning mixture evenly over ribs on all sides.
Line inside of large baking pan with foil.
Spray foil with nonstick cooking spray.
Bake ribs uncovered for 2 hours at 250 degrees.
Remove from oven and cover ribs with foil.
Seal tightly around edges so steam does not escape.
Return to oven and bake another hour or until ribs are tender.
While baking combine all glaze ingredients.
When ribs are tender remove from oven and pour off all juices that may have accumulated.
Cut ribs into individual pieces.
Turn broiler to high.
Brush glaze evenly on ribs on one side and place them back in the pan and put under broiler.
Watch ribs closely and as they get brown and sticky remove from oven, turn ribs and brush with glaze.
Repeat this process of brushing, turning and brushing until all the glaze has been used.
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