Ingredients

• 2 pounds pork baby back ribs
• 1 (18 ounce) bottle barbecue sauce (Sweet Baby Rays)

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. I used my roasting pan lined with foil instead so the juices wouldn’t spill out, sprayed with oil. I used the below rub on the ribs and marinated overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove top foil and brush BBQ sauce on and broil for 15 min

1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on)

the cooked ribs in all their sticky delicious goodness!

Ref: Allrecipes.com

This recipe is one of my favorites for entertaining and the response I got last night after the first bite was “Right on Jami, RIGHT ON”. LOL This rib recipe is incredible, the meat falls right off the bone. A lot of reviewers on allrecipes didn’t feel this qualified for a “recipe” because you’re supposed to just use your favorite BBQ sauce. But those reviewers must not have ever had dried out ribs before. Cooking is key with these babies. But the rib rub I found hunting through the 1000+ reviews is what MAKES this recipe, HOLY COW. Try it. It’s super easy, something you can prep the night before with the rib rub so all you have to do is pop it in the oven the next day so you can enjoy the day with your guests. I kept the sides super simple too. Tossed some asparagus with olive oil and TJ’s 21 seasoning salute (I heart that stuff!!) and threw it on the grill with a salad on the side. 

Ingredients:

* garlic
* fresh ginger
* hoisin sauce
* rice wine vinegar
* brown sugar
* sesame oil
* soy sauce
* red pepper flakes
* 1 pound pork tenderloin
* 1 – 15

Recipe:

Sauce:
1/2 cup hoisin sauce, available in the Asian section of the grocery store
1/4 cup rice vinegar
1/4 cup brown sugar
1 tablespoon sesame oil
1 tablespoon soy sauce
3 large garlic cloves, crushed
1 1/2 teaspoons fresh grated ginger
Red pepper flakes to taste

Pork:
1 – one pound pork tenderloin, sliver skin removed
1 – 15” Fire and Flavor Cedar or Oak Grilling Plank, soaked

FIRST Combine sauce ingredients in a small sauce pan and place over medium heat. Cook 4-5 minutes, or until reduced. Remove from heat and let cool slightly.

NEXT Preheat grill to 350°F or medium-low heat. Place pork in a large reseal able plastic bag. Reserving ½ cup of sauce for later use, add remaining sauce to plastic bag, toss gently to coat and let marinate in refrigerator for 30 minutes or up to 4 hours.

LAST Remove pork from marinade and discard remaining marinade. Sear pork directly on oil grilled grates for 1 minute on all four sides. Remove from grill and place soaked plank on hot grill. Close lid, allow to heat for 3 minutes, flip plank and place pork onto heated side of plank. Grill with lid closed for 15-20 minutes, or until pork reaches 145 degrees. Remove pork and plank from grill. Tent pork loosely with foil and allow to rest for 5 minutes. Slice and serve with reserved sauce.

Ref: www.fireandflavor.com
Photo: google images… forgot to take a pic of mine.

This sauce was awesome! And very versatile for other dishes too! Was worried about only marinating for 20-30 min but it was actually perfect. I think the sauce would have been TOO much if I let it go longer than that. (Generally I like to marinate over night, but that’s a lot of pre-planning that I just don’t do…hehe) And once again the cedar planks did not disappoint. However…ahem. Should probably soak for longer and not heat them on the grill on high…. as we learned the hard way… hahahaha