Click here to return to recipe page
|
Click here to return to recipe page |
Recipe by Verna and Bob
|
4 meaty "Country Style" or boneless pork ribs (2 lbs total) kosher salt fresh ground black pepper dry rub (ingredients below) marinade (ingredients below) ½ cup basil leaves ¼ cup fresh thyme 1½ tbsp olive oil | 
|
Salt and pepper the ribs all sides. Place ribs in a zip-locked bag and refrigerate until the marinade is ready.
Prepare the marinade by juicing and zesting the orange and lemon in a bowl. Add the pineapple juice and BBQ sauce and mix thoroughly. Pour the marinade in the zip-locked bag with the ribs. Coat all sides of the ribs with the marinade, seal the zip-locked bag and refrigerate overnight. Turn the rib package over the next morning and once again before roasting.
Preheat oven to 375°. Lightly oil a disposable aluminum pan. Take the ribs out of the marinade and place in the pan. Reserve the leftover marinade for basting the ribs later. Combine the dry rub ingredients together and coat all sides of the ribs. Sprinkle the basil and thyme evenly over the ribs. Tent the pan with foil and place in the oven for one hour. Lift the foil and turn the ribs over halfway through baking. Start the grill at this time such that there will be hot coals in ½ hour for searing and basting of the ribs. Apply a non-stick coating to the grill prior to heating (olive oil or vegetable oil does nicely).
When the ribs have baked for an hour, remove them from the oven and place
them on the hot grill. Baste the ribs with the reserved marinade, turning the
basted side down toward the fire. Continue basting and cooking on the grill
until a nice seared crust forms (we like a slightly charred coat). Remove
from the grill and serve with rosemary rice or garlic mashed 'taters and steamed
veggies. AWESOME!