Fathers Day will be here before we know it and the scramble to make that special meal for dad will be commencing.  Every year I actually make the same thing because we only eat it once a year.  BBQ ribs.  I love BBQ ribs, why we only eat them once a year is beyond me.  It could be that I always make a crap load of them and being that my son and I can't eat a crap load..........I think you see where I'm going with this. This year will be no different.  The ribs are already purchased along with the ingredients for the glaze.  My dad claims that he doesn't like horseradish but what he doesn't know is the glaze has it in it.  My bad.  The glaze is mostly sweet but with that hint of savory that just makes you pause after each swallow to give it just a moment.  These are also very, very messy!  The glaze will stick to your fingers, front of your shirt, the table cloth, the dog and whoever happens to walk in your vicinity.  You will be licking your fingers endlessly with this glaze, it is that good.

Ok so Fathers Day has passed but these are still great ribs that are awesome for the summer!  These would make a great Fourth of July dish.  I'm taking them with us to the river.  Cooking them first and then taking the sauce with us.  We will then just do the finish up BBQ'ing there.  MMMMM, can't wait!



Recipe:

4-7 Lbs Pork Ribs
4-8 TBSP Rice Vinegar (depending on how many pounds of ribs you have)
2-4 TBSP good Beer, not too hoppy

Glaze:

1 8 oz can Tomato sauce
3/4 cup Ketchup
1/4 cup Rice wine Vinegar
1/2 cup Syrup
1-2 TBSP Horseradish (not prepared, depending on how hot you like it)
1/4 cup packed Brown Sugar
1 TBSP Yellow mustard
Salt and pepper to taste

Throw the ribs meat side down (don't cut them) into a shallow baking pan and pour in the vinegar and beer. Cover tightly with aluminum foil. Bake at 400 for at least 1 hour and 10 minutes.  Take out of oven and leave covered for another 20 minutes.  Do not open, they are steaming in there.  After about 10-15 minutes you can gently lift one corner, carefully.  Check the doneness of the ribs.  I usually do the baking the night before so that when everyone comes over the house is not hot.  Just take them out of the refrigerator about an hour before you are going to throw them on the grill. 

In the meantime prepare your glaze.

The ribs are done at this point.  You are only throwing them on the BBQ to heat them up and to make them super duper sticky.  Toss them on the grill meat side down and glaze the side that is up.  Once there are grill marks on the meat side turn them and glaze.  Do this all one more time per side and they are done!!  These are fall off the bone, sweet, sticky with a slight bite.  Love them.

Thanks for stopping by, I hope you enjoyed this recipe.  If you did, leave a comment below!
Remember, enjoy life.
It's the one you have!
Tammie

ps:  Happy Fourth of July!!