3 pounds pork back ribs
1 quart barbecue sauce, bottled or homemade (recipe follows)
In large saucepot, cover ribs with water and simmer for 35 minutes. Drain ribs, then place in a large shallow glass baking pan. Warm 2 cups of barbecue sauce in a small saucepan, over low heat; pour over ribs. Allow ribs to marinate in the refrigerator several hours, or overnight, turning once or twice. When ready to grill, remove ribs, reserving marinade. Broil over medium-hot coals or on medium setting of gas grill for about 15 minutes, or until nicely browned and heated through, basting them frequently with reserved marinade. Cut into serving size pieces. Serve with additional barbecue sauce, but not the same sauce used to marinate ribs.
Kitchen Ade Note: Alternatively, if you don't have access to a grill, ribs may be finished in a preheated 375 oven and baked for 40 minutes, basting frequently with marinade left in the pan.
Marinating tip: Always marinate ribs, as well as other foods, in the refrigerator, using plastic bags, glass or ceramic containers; do not use aluminum. Do not consume left over sauces from marinades containing the juice of meats, as those juices may have come from meat not totally cooked.
Peninsula Clarion ©2015. All Rights Reserved.