Cooking With Cave Man

Lazy Day BBQ Pork Ribs

Recipe by
55 mins

I love smoked ribs or BBQ ribs, it’s just always a Caveman staple, but they can be a little work, especially if you want them to turn out tender and fall off the bone. I got a little lazy last weekend, we were out at a local street fair and when I got home I just didn’t feel like putting in the work so I decided to braise the ribs, kind of a set it and forget it, for those of you who know what I am talking about. It’s a great way to really get those ribs tender and impose some flavors into them.

Braising alone just wouldn’t cut it for this caveman, I still had to fire up the grill so after they were braised I slathered on a BBQ sauce and gave them a nice crust before serving them. I all this my lazy ribs.

Hope you enjoy!

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Ingredients

  • 2 racks of St Louis Style pork ribs
  • 2 cups apple cider vinegar
  • 4 cups orange juice
  • 1 cup brown sugar
  • 2 limes juiced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 cups BBQ sauce (sweet and spicy BBQ sauce below)
  • Salt and pepper

Braising Liquid

  • 2 cups apple cider vinegar
  • 4 cups orange juice
  • I cup brown sugar
  • 2 limes juiced
  • 2 sprigs rosemary
  • 2 sprigs thyme

Sweet and Spicy BBQ Sauce

  • 2 tbsp. chili powder
  • 1 tbsp. white pepper
  • 1 tbsp. salt
  • 1 cup ketchup
  • ¼ cup yellow mustard
  • ¼ cup brown sugar
  • 1 tbsp. garlic powder
  • 2 tbsp. lime juice
  • 3 tbsp. Worcestershire sauce
  • ¼ cup Mae Ploy Sweet Chili Sauce
    Prep

  1. Sweet and Spicy BBQ Sauce: Combine all the ingredients in to a small sauce pan and then heat under low until warm and well blended. Give it a taste and if it’s what you are looking for let it sit until you are ready.
  2. Cook

  3. I like to use those disposable aluminum pans for this part of it, easy to use and no cleaning involved. If you have a braising pan more power to you.
  4. Preheat your oven to 350°F
  5. Remove the silverskin from the ribs, this is important so that the flavors can penetrate the meat and reduce the chances of it being tough. To see how check out my blog on Memphis ribs
  6. Combine all the braising ingredients in a pan with the ribs and cover them. Put them in the oven and let them cook for about 3-4 hours.
  7. Caveman Tip*** If you let them go too long in the oven they will just shred as you pull them from the pan and you will not be able to put them on the grill for that great BBQ flavor.

  8. Preheat your grill: I like to turn all the burners on high and get that grill smoking hot. You want to crisp up the outside not cook the ribs.
  9. Caveman Tip*** You can obtain that same crust on the outside of the ribs by using your broiler if you don’t want to use the BBQ.

  10. Check the ribs, they should be nice and tender but not disintegrate when you pull them from the pan. At this point you will want to let them slightly cool on the outside so you can handle them. Pat them dry with a paper towel and then liberally coat them with the BBQ sauce.
  11. Once your BBQ is good and hot, put them on the grill for a minute or two per side until you get that caramelization from the BBQ sauce and you are ready to go.
  12. Slice them up and enjoy.
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