July 26th, 2009

Blueberries for Sal

Best Ribs EHVUH!!!


Baby Back ribs right off the Barbecue!

INGREDIENTS:

THE MEAT ~
1-3 slabs of baby back pork ribs (serves up to 5 if you make 3 slabs ~ less if you're piggies.)
Kosher (coarse) salt
Freshly ground black pepper

THE MOP:
2 cups of orange juice
1/4 cup of minced shallots (could substitute garlic if in a pinch)
1 tbsp of mince jalapeño peppers (ours were right out of the garden!)
1/4 cup of ketchup
2 tbsps white wine vinegar
2 tbsps ketchup
1 tbsp dark brown sugar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

TO MAKE THE MOP:

In a small saucepan combine Orange juice, shallots, jalapeno.
Bring to a boil and cook over med-hi heat until about 1 cup of the liquid remains (15-20 min)

Add the remaining mop ingredients, bring to a boil and remove from heat. (the mop can be made ahead and refrigerated until needed

Allow ribs to stand at room temperature for about 20-30 min. before grilling. Season with salt and pepper. Grill rib side down over indirect LOW heat until meat is very tender and has pulled back from the ends of the bones. 1 and a half to 2 hrs.
Baste the ribs frequently with the mop throughout grilling but stop basting during the lat 10 min. Remove from the grill and allow to rest -10 min. before slicing and serving.


Served with fresh corn on the cob and green beans from the garden!

(The real secret is controlling the heat. And I have to say, the new gas grill does a perfect job of that. We've always ended up charring the ribs because of flare ups etc.. but these were perfectly done, tender and juicy. And that mop is THE best!)