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Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs

Lifestyle

by  |  on October 4th, 2011  |  13 comments

by Utokia Langley (www.shesgotflavor.com)

These ribs are fall off the bone, finger licking good!   Bar-B-Que pork ribs was probably one of the first things I perfected when I learned how to cook.   Anything bar-b-que is great but pork ribs LAWD HAVE MERCY!!   This recipe is addictive so I warn you, you make it once you better have the sauce ingredients on hand because you WILL make it again.   Oh and by the way it’s the same bar-b-que sauce I use for my chicken, salmon, lamb and anything else I decide to bar-b-que.   Have fun and make sure you have napkins.   Oh just for the record these ribs were so good I “felt” like slappin my Mama but I would never slap my Mama and neither should you!   Mainly because my Mama would slap me right back three times in a row! HAHAHA “... ok Enjoy your ribs “...

 

OH MY! Speechless!

Up Close & Really Personal!!

No matter which way you stack em' STILL Finger Lickin!!!

SMACK YO MAMA FINGER LICKIN GRAND MARNIER BAR-B-QUE PORK RIBS

RIB INGREDIENTS:

Nice Slab of Pork Ribs
¾ cup of chicken broth
Garlic and salt water for brining (brining means to soak in)
Sea Salt (to taste)
Ground Pepper (to taste)
Herb & Garlic seasoning (to taste)

GRAND MARNIER BAR-B-QUE SAUCE:
1 cup ketchup (I use Heinz)
¼ cup Country Dijon mustard
¼ cup honey
¾ cup brown sugar (light or dark)
3 tbsp. apple cider vinegar
2 tbsp. Grand Marnier (liquor ““ you can omit and add extra sugar)
1 tbsp. sea salt
1 tbsp. ground pepper
READY, SET GO:

  1. Pre-heat oven to 400 degrees
  2. Clean ribs
  3. Place in huge container and submerge in water and add granulated garlic and kosher salt ““ cover container and allow meat to brine (to soak in the garlic and salt water) for at least 1-2 hours (the longer the better ““ you could even let it brine overnight)
  4. Remove ribs from the brine and rinse off
  5. Lay the pork rib slab on a cutting board bone side up
  6. Remove the membrane off the bone (membrane is a super thin layer of skin on the bone ““ you can just put your finger under the skin and pull it off)
  7. Cut ribs into portions between each bone and season with sea salt, ground pepper and herb & garlic seasoning
  8. Pour chicken broth in a baking dish/pan (use a big enough dish/pan so you do not over crowd the ribs) and add seasoned ribs
  9. COVER and cook for 1 ½ ““ 2 hours or until meat is cooked through
  10. Let’s make the Grand Marnier Bar-B-Que Sauce (yeah baby)
  11. Put a medium sauce over high heat, add the ketchup, Dijon mustard, honey, brown sugar, apple cider vinegar, sea salt, ground pepper and Grand Marnier
  12. Whisk sauce ingredients together, once it comes to a boil, turn it down to low to simmer for 5 minutes then set aside away from heat to thicken for about 5 minutes
  13. Once ribs are cooked remove from oven and base ribs with half of the Grand Marnier bar-b-que sauce and put ribs back in the oven for another 10 minutes UNCOVERED
  14. After 10 minutes take the ribs out again and pour the rest of the Grand Marnier bar-b-que sauce over the ribs and put back in the oven for another 10 minutes still UNCOVERED
  15. After the last 10 minutes remove ribs from oven and allow to rest untouched for 5 minutes
  16. Have lots of napkins on standby because these ribs can get messy they ARE Finger Lickin ““ don’t be shy go on lick those fingers!!
  17. ENJOY, ENJOY and one more ENJOY

Sincerely,

Utokia
Sizzle Sizzle Baby ~

Utokia Langley is the video cooking mean machine and blogger behind She’s Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please!   She’s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned.   Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom’s videos and food are “da bomb” and a true friend to many.   Check her and other recipes out at www.shesgotflavor.com and don’t forget to follow on twitter at @shesgotflavor or LIKE her facebook FAN page  


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Comments (13)

  1. Mrs. D Tuesday - 04 / 10 / 2011 Reply
    And she gave up a recipe!! Oh my goodness, that looks sooooo good.   Gotta try this one.
    • Lamar Sunday - 09 / 10 / 2011 Reply
      Give us some feedback Mrs. D on how they turn out. We're gonna try them too.
  2. Chris Henderson Tuesday - 04 / 10 / 2011 Reply
    To me, pork ribs are better than beef.  Pork ribs are more juicier and succulent.
  3. Anonymous Monday - 10 / 10 / 2011 Reply
    This looks great! I agree pork ribs beat beef hands down. I like this recipe because you can make it in the winter and have a bite of summer!
  4. rose Sunday - 08 / 07 / 2012 Reply
    Mmmm..mmm..mmm! They were AWSOME!! EVRY ONE LOOOOVED THEM! MADE THEM TWO NIGHTS AGO AND TODAY AGAIN! except I omitted the liquor cuz I couldn't go buy any.. But they wrre still all good! Finger lickin good! :D very very.pleased thanks for sharing! :D
  5. Kelly Tuesday - 14 / 08 / 2012 Reply
    What degree for the oven?
    • Kelly Tuesday - 14 / 08 / 2012 Reply
      got it, thanks
  6. Kim Wednesday - 03 / 10 / 2012 Reply
    Tried these tonight and they were DELISH! Didn't have the Grand Marnier substituted with orange juice. Thanks so much for posting. This one will be a keeper!
  7. Sam Sunday - 04 / 11 / 2012 Reply
    these were delicious!!!!! my boyfriend and his picky-eater friend devoured them :) i found them a tad too sweet so next time i'll cut back on some of the sugar, but the boys thought they were perfect!!
  8. T Monday - 19 / 11 / 2012 Reply
    I just made and ate these ribs just now.. Soooo succulent fall-off-the-bone good! The sauce is amazing! I also made the Mac n Cheese and it was juuuust right! I highly recommend

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