I have been making these ribs for years now, but never actually wrote down the recipe.
I always thought I could remember what I did and used, yeah, not really. There are a few key steps that I skipped and substituted before and in return was left with tough, mediocre tasting ribs. So I finally wrote it all down and tested the recipe twice. It turned out beautifully!
To make these ribs fall off the bone they are cooked in a shallow roasting pan, at a low temperature, before they get put on the grill for some nice color. It is also important to prep the ribs correctly, so the meat isn't chewy. Here is what you will need:
Ribs & Rub:
1 rack of pork loin ribs
1 Tbsp. cinnamon
1 Tbsp. Lawry's garlic salt
1/4 tsp. ginger
1/8 tsp. allpsice
Preheat oven to 250F.
Take the ribs out of the package, wash and pat dry. Before putting the rub on remove the membrane on the backside of the ribs, by peeling it away on one corner and pulling towards the other end.
Cut the ribs into two pieces of about the same size. Combine all the spices and massage both sides of the ribs with the rub, saving 1/2 tsp. of the rub for the BBQ sauce.
Put the ribs in a shallow roasting pan and cover the pan with aluminum foil, sealing the edges tightly. The ribs will basically steam in their own juices for the next two hours. Check the ribs after two hours. If the bones start sticking out of the meat and the meat will be easily pierced with a fork then they are done. If they don't just seal the pan again and keep cooking them checking every 30 minutes.
Time to prepare the BBQ sauce.
Sauce:
1/2 c. ketchup
2 Tbsp. rice vinegar
4 Tbsp. honey
1 Tbsp. Mae Ploy Sweet Chili Sauce
1 Tbsp. soy sauce
1 Tbsp. cilantro, finely chopped
1 clove of garlic, finely chopped
1/2 tsp. spice mix
Combine all sauce ingredients in a bowl.
Preheat your grill to medium high heat. Brush the ribs on both sides with the sauce and grill over direct heat until the honey starts to caramelize, about 5 minutes per side. Keep flipping and brushing until they reach your desired color.
