Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs
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:
- Pre-heat oven to 400 degrees
- Clean ribs
- 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)
- Remove ribs from the brine and rinse off
- Lay the pork rib slab on a cutting board bone side up
- 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)
- Cut ribs into portions between each bone and season with sea salt, ground pepper and herb & garlic seasoning
- 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
- COVER and cook for 1 ½ – 2 hours or until meat is cooked through
- Let’s make the Grand Marnier Bar-B-Que Sauce (yeah baby)
- 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
- 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
- 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
- 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
- After the last 10 minutes remove ribs from oven and allow to rest untouched for 5 minutes
- 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!!
- 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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