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Bert's Ribs

Bert's Ribs

5 Hr(s)
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1 serving
Original recipe yields 1 serving
1 rack baby back rib
1 Tbsp each: garlic powder, onion powder, chili powder, soul seasoning, black pepper, paprika & meat tenderizer
Juice from 1 large lemon
Bert's Sauce:
1 bottle (16 oz.) ketchup
1 large lemon
Crushed red peppers (to taste)
1 Tbsp chili powder
2 Tbsp garlic powder
1 large onion
2 stalk s celery
1/2 cup brown sugar
1 Tbsp white vinegar
1/2 cup honey
1 Tbsp yellow mustard
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Let's Make It
1
Wash rib. Using a sharp knife, remove membrane on back of rib. Place in deep pan. Mix all seasonings together. Rub both sides of rib. Squeeze juice of lemon on rib. Place in refrigerator.
2
While meat is marinating in refrigerator, fire up grill. When the charcoal turns white, place rib on top rack--close lid-check every 10-15 min for doneness.
3
When ribs are brown, turn on other side and cook until brown. Remove from grill. Cut ribs between bones. Baste with Bert's Sauce. Place in covered pan in 350 degrees F oven for about 30-45 min. Check for tenderness. Remove from oven and enjoy.
4
Bert's Sauce
5
In large saucepan, combine all ingredients (remove celery stalks and onion when done). While ribs are on grill, simmer sauce on top of stove, stirring from time to time--test for taste--while sauce is cooking, more spices can be added to your taste.
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