Here is Pat’s method for restaurant-good BBQ ribs braised to perfection, then broiled or grilled until lightly charred. No jump to recipe button needed.
Ingredients:
– pork back ribs 2-4lbs
– your favourite bbq sauce 1/2-1 cup
– 2 cups stock
– 1 cup cooking wine
– flour 2 tbsp
– 1/4 cup water
Method:
1) Coat 2-4 lbs ribs in 1/2-1cup in tangy barbecue sauce. Pat’s preference is the Diana Gourmet Rib & Chicken BBQ sauce, or for an extra deluxe sauce, you can use The Executive Sweet Hickory flavour. Place the covered ribs in a container in the fridge, and Marinade for 24-48 hours.
2) 2 1/4 hours before serving time, preheat oven to 275 F.
3) Place ribs, still coated in BBQ sauce, in a roasting pan along with 1/2 inch of cooking wine or beef stock.
4) Cover with foil and braise at 275 for 2 hours.
5) Just before your ribs are fully cooked after 2 hrs, heat up your barbecue to 400-450F. Finish them on the grill by removing them from the pan, brushing them with a little fresh BBQ sauce, and carefully grilling for another 8-10 minutes. You can also use your oven’s broiler.
6) Set on a plate or serving tray.
7) You may, if you wish, drain some fat off the cooking liquid, then whisk in 2 tbsp flour dissolved in 1/4 cup of water to the liquid into the pan you cooked the ribs in, bringing just to a boil to give yourself a really delicious BBQ gravy.
8) Serve and enjoy!
Many of our staff and customers have had a chance to try these ribs. The best ribs to use this recipe with are back ribs. Using a BBQ sauce that you really love will make a huge impact on the final result. While Pat’s favourites are the Diana sauces, other favourites are Sweet Baby Ray’s, Lynch’s Maple Chipotle, or the Kraft Chicken’n’Rib sauce. The Executive Sweet sauces have been a staff favourite!
The Secret:
The secret to these ribs is threefold: 1) the 48-hour marinade in a very good bbq sauce, 2) the 2-hr braise, and 3) brushing with a little fresh sauce and finishing under a broiler or on the BBQ.
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