September 4, 2011

Road House Ribs

3 to 5 lbs. baby back ribs
2 tsp. salt
1 tsp. black pepper
1 cup. hoisin sauce
1 cup. grape jelly
2 tbsp. Worcestershire sauce
2 tbsp. dry mustard
1 tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
juice of 1 lime

    Sprinkle ribs with salt and pepper; set aside. Preheat grill for indirect cooking over medium heat.
Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
   Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. When ribs are tender, move them to direct heat and continue to grill, uncovered.
   Baste with sauce and turn until crisp on both sides. about 5 minutes. Cut ribs into sections. Serve with remaining sauce.
 Makes 4 servings.

*indirect heat- Cook food slowly at a lower temperature. Works for  bigger foods like ribs, briskets and whole birds. Be sure to place a drip pan under food.

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