Barbeque Pork Ribs

Delicious, soft, fall off the bone barbeque pork ribs!

Ingredients

  • 1 slab of baby back ribs
  • 1 liter of apple cider
  • 1 white onion chopped
  • 4 cups crushed ice
  • 1/2 cup any brand of barbeque seasoning or barbeque rub
  • 1/2 cup any barbeque sauce
  • 1 tsp salt
  • 1 tsp black pepper
     
  1. Season the ribs with salt, black pepper, barbeque seasoning. Marinate it for a couple hours or overnight.
  2. Fire up the grill and grill the ribs for 10 minutes on each side until it's brown.
  3. In a large aluminum pan, place the crushed ice, chopped onion, and apple cider. Place the ribs on top and seal the top with aluminum foil.
  4. Place the alumimum pan on the grill for 1 hour and a half (or two hours). Cover the grill. Continue to check the pan often so that the pan still has juice. Do not let the pan go dry. If it starts to go dry, add more apple cider or water.
  5. Place the rib back on the grill and add barbeque sauce. Turn it on the grill so that both sides are nicely charred. Serve!

 

If you don't have a grill, you can also follow these steps and broil them in your oven.

Comments

What temperature should the grill or oven be set at?

High- when searing. Medium- 2nd part. Medium- third part.  Sorry I don't have the temperature reading because I was cooking on the coldest winter day here in Madison and the temperature was fluctuating so I couldn't get an accurate reading. Hopefully when it's summer again, I can get a better read.

Please open a Hmong restaurant in San Francisco. I will be there for lunch and dinner at least 4 times a week. I will be first in line. And a lot of my friends too. Have you had enough of Wisconsin or any Midwest city "warm weather" yet?  

I'm waiting for God's calling to move to California again.

Thank you for the recipe looks yummmy

Thanks for commenting!

Hi Annie. You are the only one I watch to learn how to make Hmong foods. Please make ZAUB QAUB! Green vegetables spoiled or with vinegar.

My friend Molly taught me a secret. Add pickle juice to your cleaned and washed greens.  Then you don't need to do the rice/vinegar combo

Hi annie when you say apple cider, i went to the store and they only carried the apple cider vineger so not sure if thats the right one. Can you tell me if thats the right one or not Thanks hope to here from you soon. Paulina ( Nam Vaam Tsheej ).

Paulina, dont use apple cider vinegar, that is too strong.  Use apple juice or apple cider for this recipe.

Hi Annie. Thanks for the recipe. I'm hoping to try it out soon. Was wondering, if I cook it in the oven, would you happen to know what temp I would turn it up to for broil? Thanks.

Hi Pang, do you plan to cook the whole duration in the oven?

For the first part of browning it, I would say broil for 500 degrees.

For the pan part with the apple cider, onions and ice (covered), try baking it at 350-400 degrees but you may have to do this for longer than 2 hours and keep checking of there's enough liquid.

For the last part of browning, 500 degrees until done.

Hi Annie, yes I was thinking about cooking the whole duration in the oven. We have a grill too but I'm not very good with the grill. would have to wait for the hubby. Lol. Thank you for this information. It's good to know and I may just have to wait for the hubby on the grill.

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