"Bad to the Bone” Ribs
This is a great recipe not only for ribs, both pork & beef but also great for steaks & fish! This is a very easy recipe to make up and save in your own spice jars.
Note: If you’re in a hurry, you can boil the ribs in lightly salted water to soften them for about 20 minutes. Cool to room temperature and add to the marinade presented below otherwise soak the racks of ribs in the marinade listed below overnite (or 2!)
Ingredients
2-3 racks of pork ribs (6-8 bone racks) about 4-6 lbs.
For Rib Marinade:
2 cans of Apricot Nectar usually found in the Mexican section of the store.
3 cups of water, you can add more to cover the racks completely.
1 Cup of brown sugar, I like dark brown but you can use any!
¼ Cup of kosher salt
2 Tablespoons of Old Bay Seasoning, usually used for seafood but is delicious here!
2 Teaspoons of Garlic Paste or 4-6 cloves of fresh garlic, smashed flat skin and all!
Combine all of the marinade ingredients in a medium saucepan and bring to a simmer.
Simmer for 10 minutes to release the flavors of the garlic & seasonings!
Cool to room temperature, add ice to speed up cooling but make sure marinade is not hot when you pour it over the racks of ribs.
I usually use a new kitchen trash bag in a roasting pan to hold the ribs & marinade in the refrigerator overnite, push out most of the air and tie to keep ribs covered.
Marinade for 1 or more days in the refrigerator
Note: This recipe is enough rub to season 8-10 lbs of ribs.
For the Rib Rub:
2 Tablespoons Hungarian Paprika
4 Tablespoons Williams Chili Seasoning ( You can use any chili seasoning but willams is a nice blend ofdifferent chili powders)
1 Teaspoon of Old Bay Seasoning
2 Tablespoons of Brown Sugar, Dark Preferred.
1 tablespoon of Dry Mustard
2 Tablespoons of Kosher salt
1 Teaspoon of Black Pepper, fine grind preferred.
1 teaspoon of Garlic Salt
½ Teaspoon of Cayenne Pepper
“Bad to the Bone” Ribs
(Continued)
Mix all ingredients together thoroughly.
Remove your ribs from the refrigerator and remove from the marinade.
Pat dry before rubbing the racks with your Bad to the Bone Rib Rub!
Rub the rib rub into the rib racks, both sides and let sit for a minimum of 15 minutes before putting them on the grill, 350 degrees usually works best.
Grill over direct heat for 7-10 minutes per side before sliding ribs over to part of grill that is not on to cook using “Indirect” heat and grill for 20-30 minutes…Depending on how much you open the lid!
Once the ribs are grilled to perfection(Your Call!) and cooled off, you can glaze with the “K.C. Special Rib Glaze”.
1 jar of red pepper jelly
1-3 tablespoons of apple cider vinegar
Mix together until jelly is much thinner but will stick to the ribs when painted on with a basting brush.
Let ribs sit for 10-20 minutes with the glaze on before you divide the rib racks.
Put olive oil, kosher salt, chopped chives, black pepper & lemon juice on cutting board before you start to divide rib racks and mix well.
Coat indiviual ribs with this as you divide them and transfer to holding dish ….You are now ready to sample the best ribs you have ever had!
Enjoy your taste of Kansas City and the “bad to the Bone” ribs!
This is a great recipe not only for ribs, both pork & beef but also great for steaks & fish! This is a very easy recipe to make up and save in your own spice jars.
Note: If you’re in a hurry, you can boil the ribs in lightly salted water to soften them for about 20 minutes. Cool to room temperature and add to the marinade presented below otherwise soak the racks of ribs in the marinade listed below overnite (or 2!)
Ingredients
2-3 racks of pork ribs (6-8 bone racks) about 4-6 lbs.
For Rib Marinade:
2 cans of Apricot Nectar usually found in the Mexican section of the store.
3 cups of water, you can add more to cover the racks completely.
1 Cup of brown sugar, I like dark brown but you can use any!
¼ Cup of kosher salt
2 Tablespoons of Old Bay Seasoning, usually used for seafood but is delicious here!
2 Teaspoons of Garlic Paste or 4-6 cloves of fresh garlic, smashed flat skin and all!
Combine all of the marinade ingredients in a medium saucepan and bring to a simmer.
Simmer for 10 minutes to release the flavors of the garlic & seasonings!
Cool to room temperature, add ice to speed up cooling but make sure marinade is not hot when you pour it over the racks of ribs.
I usually use a new kitchen trash bag in a roasting pan to hold the ribs & marinade in the refrigerator overnite, push out most of the air and tie to keep ribs covered.
Marinade for 1 or more days in the refrigerator
Note: This recipe is enough rub to season 8-10 lbs of ribs.
For the Rib Rub:
2 Tablespoons Hungarian Paprika
4 Tablespoons Williams Chili Seasoning ( You can use any chili seasoning but willams is a nice blend ofdifferent chili powders)
1 Teaspoon of Old Bay Seasoning
2 Tablespoons of Brown Sugar, Dark Preferred.
1 tablespoon of Dry Mustard
2 Tablespoons of Kosher salt
1 Teaspoon of Black Pepper, fine grind preferred.
1 teaspoon of Garlic Salt
½ Teaspoon of Cayenne Pepper
“Bad to the Bone” Ribs
(Continued)
Mix all ingredients together thoroughly.
Remove your ribs from the refrigerator and remove from the marinade.
Pat dry before rubbing the racks with your Bad to the Bone Rib Rub!
Rub the rib rub into the rib racks, both sides and let sit for a minimum of 15 minutes before putting them on the grill, 350 degrees usually works best.
Grill over direct heat for 7-10 minutes per side before sliding ribs over to part of grill that is not on to cook using “Indirect” heat and grill for 20-30 minutes…Depending on how much you open the lid!
Once the ribs are grilled to perfection(Your Call!) and cooled off, you can glaze with the “K.C. Special Rib Glaze”.
1 jar of red pepper jelly
1-3 tablespoons of apple cider vinegar
Mix together until jelly is much thinner but will stick to the ribs when painted on with a basting brush.
Let ribs sit for 10-20 minutes with the glaze on before you divide the rib racks.
Put olive oil, kosher salt, chopped chives, black pepper & lemon juice on cutting board before you start to divide rib racks and mix well.
Coat indiviual ribs with this as you divide them and transfer to holding dish ….You are now ready to sample the best ribs you have ever had!
Enjoy your taste of Kansas City and the “bad to the Bone” ribs!