Dec 1, 2013

Annie's Fall-off-the-Bone Pork Back Ribs


Part 1: Boiling the Pork

  • Chicken Broth (2 litres)
  • Water
  • 2-3 pork back ribs or side ribs

Part 2: Marinade

  • 1 table spoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon worcestershire
  • 1 teaspoon soy sauce
  • 2 teaspoons lemon juice
  • 1 ½ tbsp corn starch1 tbsp vege oil
  • ½ tsp dijon mustard
  • 1 teaspoon italian seasoning
  • BBQ Sauce of your choice (I picked Diana Sauce)

Illustrated Steps

Part 1: Boiling the Ribs

1. Pour in the chicken broth and water into a big bowl, heat to a medium boil. 

2. Select the correct cut of meat, I use pork back ribs or side ribs; although pork back ribs are a lot better. Use a knife to slice the fat off the back of the ribs.

3. Boil for 2 - 4 hours or to desired tenderness. Make sure the pork is submerged, add water if needed to achieve this.

4. Remote the meet from the chicken broth and allow to dry for a few minutes. During this time prepare a tray and line with aluminum foil. 

Preheat the oven to 350 degrees Celsius. 

Part 2: Marinade

1. Mix together all ingredients outlined in "Ingredients: Part 2" above:

2. Soak the pork ribs into the marinade and place on the tray/aluminum foil as outlined earlier:

3. Next, smother the ribs in your BBQ sauce of choice. I chose Diana Sauce. Coat both sides.

4. Finally, pour any remaining marinade on top of the BBQ sauce layer. 

5. Place the ribs in the oven, and bake for approximately 25 minutes. Give time for the sauces to seep in, but not burn, and Voila!

You end up with a tender fall-off-the-bone pork ribs with a rich moist taste. No drying!

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