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Ingredients Jump to Instructions ↓

  1. 3 lbs pork loin rib ends (country style ribs)

  2. 1/4 cup olive oil

  3. 1 tablespoon Worcestershire sauce

  4. 1 tablespoon brown sugar

  5. 1 teaspoon dried oregano

  6. 1 teaspoon salt

  7. 1 teaspoon black pepper

  8. 1/4 teaspoon chili flakes, chipotle

  9. 1/2 teaspoon smoked paprika

  10. 1/2 cup chopped scallion

  11. 2 -3 garlic cloves

  12. 3 slices bacon , chopped

  13. 1 onion , rough chopped

  14. 3 carrots , sliced

  15. 2 celery ribs , sliced thick

  16. 3 garlic cloves , sliced

  17. 3 sprigs fresh thyme

  18. 1 cup hot water

  19. 12 ounces beer

  20. 1/3 cup braising liquid

  21. 1 tablespoon honey

  22. 1/2 cup orange marmalade or 1/2 cup apricot jam

Instructions Jump to Ingredients ↑

  1. In a blender add all the marinade ingredients and blend till chunky smooth.

  2. Rub into ribs all the marinade, place in a zip lock bag.

  3. Refrigerate for 6 hours or over night.

  4. Preheat grill to 350.

  5. Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.

  6. Meanwhile sear ribs just to brown.

  7. Add the onion, carrots, celery, garlic and cook for 3-5 minutes.

  8. Add hot water, thyme, and seared ribs.

  9. Add beer just to rim of ribs.

  10. Place top on pot and move to indirect heat.

  11. Close grill top. Grill for 1 1/2 -2 hours till tender.

  12. Go enjoy a drink and a dip in the pool.

  13. Mix braising liquid, honey and marmalade.

  14. Brush ribs with glaze.

  15. Place over direct heat to bubble and brown. Just a couple minutes each side.

  16. Serve the veggies along side the ribs.

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