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!
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
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.
Remember, enjoy life.
It's the one you have!
ps: Happy Fourth of July!!