Ingredients

• 7 lbs ribs. About 3 racks of baby backs

The rub

• 1/4 c sweet paprika
• 4 1/2 tsp fresh ground pepper
• 4 1/2 tsp dark brown sugar
• 1 Tbsp salt
• 1 1/2 tsp garlic powder
• 1 1/2 tsp cayenne
• 1 1/2 tsp dry mustard
• 1 1/2 tsp cumin
• Mix all of the ingredients together

The Sauce

• 2 c cider vinegar
• 1/2 c yellow mustard
• 2 tsp salt

Mix together

Preparation

1. Take the ribs and apply the rub. Use your hands and be sure to get it in every nook and cranny.
2. Save the extra to sprinkle on the meat in the last 15 min on the grill
3. Grill the ribs for 1 hr
4. Baste them with sauce
5. Grill for another 30 min
6. After 15 min, sprinkle extra rub on them for flavor
7. After another 15-20 min they should be done

Ingredients

• 7 lbs baby back ribs
• 2 c apple cider vinegar
• 2 Tbsp dark brown sugar
• 1 Tbsp ketchup
• 1 Tbsp hot sauce
• 1 tsp red pepper flakes
• 1 tsp ground pepper
• 1 tsp kosher salt

Preparation

1. Combine the ingredients in a sauce pan
2. Whisk and boil until the salt and sugar have melted. 5-7 min
3. Let it cool
4. Baste the ribs with the sauce
5. Grill the ribs for about 1 1/2 hrs
6. Baste frequently. About every 30 min

Ingredients

• 7 lbs ribs
• Rub
• 1/3 c firmly packed brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cayenne

Mix the ingredients together and rub into meat

Chill at least 1 hr

Sauce

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1 c tomato sauce
• 1/3 c packed brown sugar
• 1/4 c ketchup
• 1/4 c molasses
• 1 Tbsp apple cider vinegar
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp mustard
• 1/4 tsp cayenne
• 1/4 tsp sweet paprika

Preparation

1. Sauté the onion in the oil in a sauce pan, about 7 min
2. Add remaining ingredients
3. Boil and stir 5-7 min. Until it’s smooth
4. Let it cool
5. Wrap the ribs in foil and put them on the grill
6. After 1 hr baste the ribs with sauce
7. Rewrap and put them back in the grill for about 35 min
8. Baste them again and return them to the hottest part of the grill for 10 min, uncovered

Ingredients

Marinade

• 1/2 c soy sauce
• 1/4 c dark sesame oil
• 1-2 Tbsp honey
• 1/4 c mirin
• 2 Tbsp rice wine vinegar, preferably citrus flavored

Taste it 

If you want more salt, add soy; More sweetness, add honey; Tangier, vinegar

Preparation

1. Stick the ribs in a zip lock bag, split them between 2 bags if you need to
2. Marinate them for 15 min- overnight depending on your schedule
3. Preheat oven to 300
4. Bake for 5 hrs, in an oven pan
5. Cover with foil
6. Turn them with tongs every 45 min
7. And add some left over marinade each time
8. Serve with grilled pineapple or mango
9. And a spinach salad with either a fresh batch of the same marinade/ dressing or a ginger dressing
10. If you have persnickety vegetarian guests, add some dollops of goat cheese to their salad and call it a day. They will love it.

Ingredients

• Beef ribs
• Fresh rosemary
• Salt

Preparation

1. Preheat the oven to 300
2. Salt the ribs
3. Toss them in an oven proof pan
4. Toss in a few sprigs of rosemary
5. Cover with foil
6. Bake them for 5 hrs
7. When the spirit moves you, flip them with tongs and recover

One additional note

You can save the fat, after you’ve removed the ribs and use it just like oil.

We have used it with a box of spaetzle (German egg noodle dumplings) boiled as directed.

Sauté some onions and vegetables in the fat and toss it with the spaetzle.

Serve it on the side. Everyone will love it!