Bbq Ribs and All the Fixin's

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I changed up the recipe a little-marinated the ribs overnight as per recipe, but then wrapped each slab in aluminum foil, drizzled about a tablespoon of marinade in the foil packs, sealed them up, and then baked them for 5 hours at 220 degrees. I then took them out, basted on the sauce, and finished on the grill (about 300 deg for 20 minutes, flipping a few times to get some grill marks. All in all, very soft, fall off the bone. Marinade maybe a little salty for some palates when you braise them this way, but I like soy/asian flavors.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this twice, thinking it would be great. The sauce itself is very tasty, but the ribs do not pick up the flavor well. Will not make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I use this recipe as the basis for BBQ ribs every time I do them.

One thing I've found is that the instructions for precooking the ribs could be better.

I've found that if you drop the oven temperature down to 325 and bake for 1.5 hours, you'll get much more tender ribs. The slow braise will loosen the fibers in the pork to create yummy goodness.

Also, if you take the remains in the pan, remove the fat, transfer to a saucepan, boil down with maple syrup and brown sugar, you get a really nice sauce that I pour onto the ribs before grilling.

The key to this recipe is the asian trifecta. Garlic, Ginger and Onions, Oh my!

_Am