Jason's Tangy Ribs. Move ribs from pot to cookie sheets lined with parchment paper. Bone side down if not using beef short ribs. Meanwhile, in a large saucepan, heat butter over medium-high heat.
Remove congealed fat layer from the ribs. We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. They are a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. You can have Jason's Tangy Ribs using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Jason's Tangy Ribs
- It’s 4 lb of beef ribs.
- You need of Sauce.
- It’s 1/2 cup of cider vinegar.
- You need 1/2 cup of brown sugar (packed).
- You need 1/2 cup of ketchup.
- You need 1/2 cup of Heinz chili sauce.
- You need 1/4 cup of worcestershire sauce.
- You need 2 tbsp of onion, chopped.
- You need 1 tbsp of lemon juice.
- Prepare 1 tbsp of crushed chili peppers.
- Prepare 1/2 tsp of dry mustard.
- Prepare 1/2 tbsp of garlic (minced).
It's East meets Backcountry with these juicy, fall-off-the-bone char-grilled Allegiance® Premium Pork ribs slathered in thick, tangy West Creek® Moonshine BBQ Sauce. Perfect for when you want barbecue but don't want to spend hours tending the grill, "grill" inside for low and slow oven-roasted ribs. This recipe takes inspiration from Korean barbecue and makes a marinade similar to. Season ribs with salt and pepper.
Jason's Tangy Ribs step by step
- Place ribs in large pot and boil for 1 hour..
- Meanwhile combine all ingredients for the sauce in pot and cook on low for 1 hour, stirring constantly to avoid burning..
- Move ribs from pot to cookie sheets lined with parchment paper. Bone side down if not using beef short ribs..
- Brush sauce over ribs and bake at 300°F, turning and basting ribs every 15 minutes for 45 minutes.
- Turn oven to 350°F, baste ribs one last time and bake for 15 minutes..
Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Skim fat from the surface of the sauce. Transfer the ribs to a serving platter and spoon sauce over ribs.