| Try this fabulous BBQ Pork Ribs Recipe for a culinary | | | | ribs should be cooked on the upper rack of the grill if |
| treat served up from your own BBQ this summer! | | | | possible. |
| Ingredients | | | | Cooking Method |
| - 4 lbs. of thick and meaty pork belly ribs | | | | After the meat is seared on one side, turn it around |
| - BBQ sauce (smoked variety) | | | | and put the salt over this side, then repeat the |
| - Red wine | | | | salting process when the opposite side is also sealed. |
| - Ketchup | | | | Then move the ribs to the upper rack of the grill for |
| - Worcestershire sauce | | | | the remainder of the cooking. |
| - Honey | | | | You will need to turn them quite a few times in order |
| - Rosemary fresh leaves | | | | to cook the ribs without burning. Check how well |
| - Oregano flakes | | | | they are done by cutting one of the ribs in the |
| - Salt & pepper to taste | | | | thickest part and checking the colour. If you prefer |
| - Corn starch or flour | | | | the meat juicy then they will be ready when the |
| No specific ingredient quantities are needed for this | | | | internal flesh has a very light pink colour without |
| recipe. You will adjust them to your liking. (The more, | | | | blood at all, but this is up to you, for a really well |
| the better!) Four pounds of meat feeds four hungry | | | | done rib, but drier, the meat should be almost |
| people, unless you're inviting me, then you'll need to | | | | completely white inside. |
| double that! :-) | | | | Some 5 minutes before the ribs are done, pour more |
| Preparation | | | | honey over them, allowing it to melt. |
| Start by marinating the ribs, putting them fairly | | | | SAUCE: |
| packed into a plastic bag or non-metal container. | | | | Whilst the ribs are cooking put all the marinade juice |
| Sprinkle them with a lot of fresh Rosemary leaves | | | | into a skillet (it can be sieved if you like) and add 2 or |
| (dried rosemary leaves may be used but the flavor | | | | 3 teaspoons of cornstarch or flour to thicken the |
| will be not the same), Oregano flakes and pepper (no | | | | sauce. Bring it to boil, and then simmer for a few |
| salt at this time), then liberally coat them with the | | | | minutes. Check the thickness of this sauce and add |
| honey, BBQ sauce, ketchup and Worcestershire | | | | the salt to your liking. If you like it thicker, add more |
| sauce. | | | | cornstarch dissolved in any cold liquid (water or wine, |
| Turn the ribs and repeat the same operation, then | | | | etc) to avoid the forming of any lumps. |
| add the red wine, being very careful not to wash out | | | | Note: To avoid an uncooked cornstarch taste, add |
| the coating of the ribs (you should pour the wine into | | | | cornstarch at least 10 minutes before cooking is |
| the corners of the container). | | | | finished. |
| The wine should cover most of the ribs. Allow them | | | | Finally, serve the ribs with the sauce in a separate |
| to marinate overnight in the refrigerator, carefully | | | | bowl, add some good company with a glass or two |
| turning several times. | | | | of wine and enjoy this BBQ pork ribs recipe on a |
| Prepare the charcoal. You will need plenty of it | | | | warm relaxing summer's evening! |
| because pork takes more time than beef, and the | | | | |