Love grilling but tired of hamburgers and hot dogs? Try out these BBQ ribs. The key is to boil the ribs 1 day in advance and then it’s just 10 minutes on the grill.
Mountain Momma Ribs
Serves:10
Prep and Boil: 2 hours
Grill time: 10 mins
You should boil the ribs 1 day ahead. Boil them until the meat almost falls off the bones
For Spicy Vegetable Broth:
• 2 qts Vegetable Broth
• 6 oz Tomato Paste
• ½ c Honey
• ¾ c Red Wine Vinegar
• 1 tb Paprika
• 1 tb Cayenne pepper
• 1 tb Cumin, ground
• 3 tb Tabasco Sauce
• 8 lbs Baby Back Ribs, cut each rack into thirds
For the Barbeque Sauce:
• 2 c Ketchup
• 2 tb Horseradish, prepared
• ¼ c Worcestershire Sauce
• Clove of Garlic, minced
• 3 tb Dry Mustard
• 2 ts Tabasco
• 2 tb Molasses
• 1 tb Red Wine Vinegar
How to do it…
In a very large pot, whisk all the Spicy Vegetable Broth ingredients together. Bring to a gentle, rolling boil. Add the ribs and continue to simmer for 1½ hours. (Add more water if necessary to keep ribs covered.) When the ribs are ready the meat will begin to pull away from the bones. Drain & set aside.
Preheat grill!
In a medium bowl, whisk the ingredients for the Barbeque Sauce together. Dip the cooled ribs into the Barbeque Sauce and place onto a hot grill. Use a brush to spread on more sauce as they cook. Allow the ribs to blacken slightly before turning over.
