After rinsing off with water and removing the membrane, soak pork ribs overnite for 12 hours in pineapple juice in the refrigerator, turning at least 3-4 times if ribs are not fully engulfed in the juice. This tenderizes the ribs while also adding a sweet flavor.
The next day, mix Adolf's Meat tenderizer (no seasonings) with paprika, black pepper (in equal quantities) and your choice of commercial rub (Gates is great). You should have more commercial rub than the other ingredients for flavor. (If preferred, you may use your own rub, commercial or family recipe. But the Adolf's meat tenderizer is an important ingredient in this recipe.) Prior to applying the rub to the ribs, score the ribs with a knife in multiple places so that the newly mixed rub will be able to work its way into the ribs. Apply the rub to the ribs. Wrap the ribs in plastic wrap and let sit for no more than an hour in room temperature.
Cook at your preferred style. I have been told that smoking and grilling work the same. However, the slower the cooking the better the rib. Marinate the ribs during the last 30 minutes to an hour with apple juice. Cooking time (smoking) is approximately 2-1/2 to 3 hours or when meat is pulling away from the bone. One 'griller' claimed that he could grill these ribs over 'direct heat' in less than one hour.
After taking the ribs off of the grill, put your favorite barbeque sauce on the ribs (as much as you want) and place the ribs in a preheated 250°F oven for about 15 to 20 minutes, uncovered. Now you are ready to eat!
Author's Comments
This preparation recipe comes from a thorough and frustrating research of the ultimate recipe for those of us that are not considered gourmet cooks. Please give me your input on what you think about this recipe, improvements, etc.
Instructions
After rinsing off with water and removing the membrane, soak pork ribs overnite for 12 hours in pineapple juice in the refrigerator, turning at least 3-4 times if ribs are not fully engulfed in the juice. This tenderizes the ribs while also adding a sweet flavor.
The next day, mix Adolf's Meat tenderizer (no seasonings) with paprika, black pepper (in equal quantities) and your choice of commercial rub (Gates is great). You should have more commercial rub than the other ingredients for flavor. (If preferred, you may use your own rub, commercial or family recipe. But the Adolf's meat tenderizer is an important ingredient in this recipe.) Prior to applying the rub to the ribs, score the ribs with a knife in multiple places so that the newly mixed rub will be able to work its way into the ribs. Apply the rub to the ribs. Wrap the ribs in plastic wrap and let sit for no more than an hour in room temperature.
Cook at your preferred style. I have been told that smoking and grilling work the same. However, the slower the cooking the better the rib. Marinate the ribs during the last 30 minutes to an hour with apple juice. Cooking time (smoking) is approximately 2-1/2 to 3 hours or when meat is pulling away from the bone. One 'griller' claimed that he could grill these ribs over 'direct heat' in less than one hour.
After taking the ribs off of the grill, put your favorite barbeque sauce on the ribs (as much as you want) and place the ribs in a preheated 250°F oven for about 15 to 20 minutes, uncovered. Now you are ready to eat!
Author's Comments
This preparation recipe comes from a thorough and frustrating research of the ultimate recipe for those of us that are not considered gourmet cooks. Please give me your input on what you think about this recipe, improvements, etc.
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