Sticky Sweet Ribs
2 racks pork back ribs, about 4 pounds (Costco is best bargain! in NY)
1 1/2 cups barbeque sauce, plain
1/4 cup pancake syrup, maple
1/4 cup brown sugar
4 tablespoons white vinegar (I used apple cider vinegar once and white balsamic once...both tasted fantastic!)
McCormick’s Grill Mates Montreal Steak Seasoning, enough to cover ribs
(I used this brand and they were delicious.)
Steps
Mix barbeque sauce, maple syrup and brown sugar, set aside (u can add more syrup/sugar if desired; also, u can add herbs to make it spicy or savory, but not needed) I doubled the recipe so there would be extra after you grill them.
Preheat oven to 400 degrees
Place ribs in their racks(I just mean do not cut them) w/meat side up, bones down, in a large baking/casserole dish or roasting pan. (My pan isn't long so I will cut off several ribs and place under the rack of ribs...they tend to be more tender =-)
Shake Montreal Steak Seasoning all over meat-side of ribs, enough to evenly cover
Pour vinegar into bottom of dish or roasting pan, with ribs and cover tightly with aluminum foil.
Bake about 90 minutes or until very tender (I never have to do more than 90mins)
Remove from oven and carefully lift off tin foil - watch out for steam- OUCH!
The ribs are now fully cooked and just need to be 'sauced' finished'
Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
Cook until they start to develop grill marks, and turn over - now baste the top
You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
Give 'em one extra baste after they've been removed, just before you serve them.
We made these and took them to a picnic on Labor Day...what a treat!
"Whether the weather be fine
Or whether the weather be not
Whether the weather be cold
Or whether the weather be hot
We'll BBQ in all the weather
Whatever the weather
Whether we like it or not."
~ Old Saying
