Recipes  

Jeff Dinelle’s Ribs

  • Preparation 1 H
    Cooking 3 H 30 MIN
    Marinating 2 DAYS
  • Servings 4
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Ingredients

Marinade and Cooking Liquid

Ribs

Sauce

Preparation

Marinade and Cooking Liquid

  1. In a large saucepan, combine the apple juice and molasses and add the ribs. Refrigerate and allow to marinate for 24 to 48 hours.

Ribs

  1. Drain the ribs and keep the juices in the saucepan. Set aside.
  2. Season the ribs generously with salt and pepper and rub with paprika.
  3. In a large skillet (or on the grill over medium heat), brown the ribs on each side, a few at a time, in the oil and butter. Return the ribs to the saucepan with the apple juice mixture. Add water, if necessary, to cover them completely. Bring to a boil and simmer gently for about 1 hour and 50 minutes. Monitor carefully the cooking, because while the meat should be tender, it should not fall off the bone.
  4. Drain the ribs and set aside on a plate. Let cool, cover, and refrigerate. Pass the cooking juices through a sieve and return to the saucepan.

Sauce

  1. Into the saucepan with the cooking juices, add all the ingredients except for the Tabasco sauce and cayenne pepper. Bring to a boil and reduce, stirring frequently, until the sauce becomes thick and syrupy, about 1 hour. Add the Tabasco sauce and cayenne pepper. Let cool. If necessary, refrigerate.
  2. Preheat half the grill, setting the burners on high. Oil the grate.
  3. Generously brush the ribs on both sides with the sauce. Place the ribs on the off section of the grill, and grill for about 15 minutes on each side with the lid closed.

Note

To prepare the ribs, just remove the white membrane on the back of ribs by pulling with a paper towel.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.