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Ribs & Sauce — a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry with just a rub, others will dip dry ribs and wet them down with a vinegary sauce; or slather them up with a sugary sticky sauce right before coming off the grill. I'm often asked how I like my ribs the best. Really, I like them both ways, it just depends on what mood I'm in. It's definitely going to be a sticky rib weekend!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How-to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes prior to removing the slow cooked ribs, brush ribs lightly with a little sauce to moisten and add flavor. Remove, cut and serve ribs as is or serve extra sauce on side for pouring over ribs.

GH Rib Sauce Recipe

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot. Boil until the vinegar is reduced by half. Add orange zest, soy sauce, ketchup, tomato sauce, hot sauce and simmer for 10 minutes.

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The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet my secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience.

Pork Rib Rub

recipe by Chef George Hirsch | Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients.

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Ribs with Pork Dry Rub

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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