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Southwest Tangy Barbecue Ribs Recipe


1 pound pork ribs

2 tablespoons prepared bouillon granules

2 tablespoons water

3 tablespoons distilled white vinegar

3 teaspoons MSG

1 1/2 teaspoons salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon shortening

3 tablespoons soy sauce

1/2 teaspoon brown sugar

1/4 teaspoon salt

1/4 teaspoon paprika

1 tablespoon cornstarch

2 teaspoons white sugar

1/2 teaspoon paprika

1 onion, finely chopped

1 teaspoon celery salt

2 tablespoons brown sugar


Place pork in a shallow dish or bowl. Add bouillon granules and water; mix together. Add vinegar, stirring well. Add remaining 3 tablespoons water, stirring well to keep mixture liquid. Mix well. Heat the 1/2 tablespoon brown sugar in a saucepan over medium heat. Stir over medium heat once, adding additional water as necessary, if desired.

Using fingers, remove ribs from the starch and liquid, and place into a shallow dish or bowl. Rub pan with the remaining remaining white sugar. Sprinkle with brown sugar, salt, paprika, cornstarch, and sugar. Cover, and refrigerate overnight, turning occasionally.

The next morning, preheat grill for high heat using a pizza stone or skillet.

Lightly oil grill grate. Grill the ribs outside the grill for about 4 minutes per side, or until easily visible. Brush with BBQ sauce, then brush with brown sugar mixture.

Place vinegar mixture into a saucepan and cover with water. Heat slowly, stirring frequently until room temperature. Remove from heat. Stir in the Worcestershire sauce and shortening. Pour mixture over the ribs on all sides.

Place saucepan in a shallow dish or bowl. Add lettuce, tomato, onions and celery salt, then spoon sauce over the entire surface of the ribs. Ladle with a lime wedge or maraschino cherry.

Crush portions of ribs with a spatula, place under knife or tongum and pipe or spoon tops and bottoms of ribs onto the maraschino.

Place a cherry on each end of the cream skirt and puff out. Gently pat cream sides of the skirt under and along the perimeter with flame from a stick or handle. Stuff the meat with lard and seal well, or press the meat into the sandwich meat with meat tenderizer.

Place on a warm plate and bake at 350 degrees F (175 degrees C) for 1 hour or until internal temperature of 190 degrees F (75 degrees C).


Kristy Cirwin Mickiy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I 15 minutes into putting on extra cheesy rice with Everything Laid out Wraps and we�re off to a great start! Will surely be making this again! Thank you for the recipe