Ingredients
-
4
-
1/4
-
1/2
-
1
-
1/2
-
1/2
-
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1/2
-
3
-
Directions
Bar “b” Barn Ribs,This is a copy kat recipe from the famous Bar “B” Barn restaurant in Montreal. Simmer the ribs early in the day and then refrigerate until ready to BBQ. This recipe is for pork but beef ribs can be substituted with no problem.,1/2 cup molasses 3 Tablespoons Worcestershire 3 cloves of garlic 1/4 cup prepared yellow mustard 2 Tablespoons soya sauce 1/4 teaspoon cayenne pepper -cook ribs in sauce, when almost done, sprinkle brown sugar on ribs and cook for another 20 minutes at 300 deg.,I was a chef (retired) I was born and raised in Montreal I have probably been to Bar B Barn 20 times and I can assure you that the Bar B Barn In those days did not use Baby back ribs They used Pork side ribs (a much better chose for ribs anyway) Much more meat and Flavor
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Saucepan or Stock Pot, Cover Ribs With Cold Water; Add Thyme, Salt, Pepper, Bay Leaf, Celery and Onion. |
|
2
Done
|
Bring to Gentle Boil; Cover, Reduce Heat and Simmer For About 45 Minutes or Until Ribs Are Tender. |
|
3
Done
|
Remove Ribs Place in Shallow Glass Dish. |
|
4
Done
|
Set Aside. |
|
5
Done
|
(strain Cooking Liquid and Refrigerate or Freeze to Use as Soup Stock). |
|
6
Done
|
Sauce. |
|
7
Done
|
in Small Saucepan, Combine All the Sauce Ingredients, Bring to Gentle Boil; Reduce Heat and Simmer For 15 Minutes to Blend Flavors. |
|
8
Done
|
Let Cool. |
|
9
Done
|
Cut Strips of Ribs Into Serving Portions of 3 to 4 Ribs. |
|
10
Done
|
Pour Sauce All Over Ribs in Dish and Marinate For 3 to 4 Hours in Refrigerator or For 30 Minutes at Room Temperature. |
|
11
Done
|
Remove Ribs from Sauce, Reserving Any Remaining Sauce. |
|
12
Done
|
Cook Ribs on Greased Grill Over Medium-Hot Coals or Medium Setting, Turning and Brushing Occasionally With Reserved Sauce, For About 20 Minutes or Until Meat Is Browned. |
|
13
Done
|
Note:double the Sauce Recipe For Lots of Basting Sauce. |
