Bâton rouge RibsPrint Category Pork ribs Thematic BBQ Stove Source Secretes Recipes (Clone) Evaluation
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- 1 cup of ketchup
- 1/4 cup of molasses
- 1/4 cup of white vinegar
- 1/2 tsp of salt
- 1/8 tsp of pepper
- 1/8 tsp of garlic powder
- 1/8 tsp of onion salt
- 2 tbsp of brown sugar
- 2 tbsp of dark corn syrup
- 2 tbsp of onion flakes
- 2 tsp of smoke flavour liquid
- 3 lbs of pork spare ribs back
- water to cover the ribs
- 1 medium onion, cut into six
- 1 tsp of salt
- 1/4 tsp of pepper
- 1/2 tsp of liquid smoke (important)
- Mix all the marinade ingredients. Place the ribs in a large baggie, without superimposed and coat well. Marinate 12 to 24 hours in refrigerator.
- Put ribs on a broiler pan and covered with foil. Bake at 325F. for 2 and half hours, basting at halfway and towards the end of cooking. The last 30 minutes cook uncovered.
- It can also be cooked on the barbecue.
- Boil ribs in water with salt, pepper, a medium onion cut into six and liquid smoke for 45 minutes. Drain and let cool. Mix all the marinade ingredients.
- Put the ribs in a zip-lock and shake them to coat well with marinade. Leave marinate 12 to 24 hours.
Once the marinade made??. keep 1/3 cup for basting 2 times during cooking.