These ribs are fall off the bone, finger licking good! Bar-B-Que pork ribs was probably one of the first things I perfected when I learned how to cook. Anything bar-b-que is great but pork ribs LAWD HAVE MERCY!! This recipe is addictive so I warn you, you make it once you better have the sauce ingredients on hand because you WILL make it again. Oh and by the way it’s the same bar-b-que sauce I use for my chicken, salmon, lamb and anything else I decide to bar-b-que. Have fun and make sure you have napkins. Oh just for the record these ribs were so good I “felt” like slappin my Mama but I would never slap my Mama and neither should you! Mainly because my Mama would slap me right back three times in a row! HAHAHA …Enjoy and please do not forget to LIKE my FB FAN page on my HOME PAGE.
SMACK YO MAMA FINGER LICKIN GRAND MARNIER BAR-B-QUE PORK RIBS
Nice Slab of Pork Ribs
¾ cup of chicken broth
Garlic and salt water for brining (brining means to soak in)
Sea Salt (to taste)
Ground Pepper (to taste)
Herb & Garlic seasoning (to taste)
GRAND MARNIER BAR-B-QUE SAUCE:
1 cup ketchup (I use Heinz)
¼ cup Country Dijon mustard
¼ cup honey
¾ cup brown sugar (light or dark)
3 tbsp. apple cider vinegar
2 tbsp. Grand Marnier (liquor – you can omit and add extra sugar)
1 tbsp. sea salt
1 tbsp. ground pepper
READY, SET GO:
- Pre-heat oven to 400 degrees
- Clean ribs
- Place in huge container and submerge in water and add granulated garlic and kosher salt – cover container and allow meat to brine (to soak in the garlic and salt water) for at least 1-2 hours (the longer the better – you could even let it brine overnight)
- Remove ribs from the brine and rinse off
- Lay the pork rib slab on a cutting board bone side up
- Remove the membrane off the bone (membrane is a super thin layer of skin on the bone – you can just put your finger under the skin and pull it off)
- Cut ribs into portions between each bone and season with sea salt, ground pepper and herb & garlic seasoning
- Pour chicken broth in a baking dish/pan (use a big enough dish/pan so you do not over crowd the ribs) and add seasoned ribs
- COVER and cook for 1 ½ – 2 hours or until meat is cooked through
- Let’s make the Grand Marnier Bar-B-Que Sauce (yeah baby)
- Put a medium sauce over high heat, add the ketchup, Dijon mustard, honey, brown sugar, apple cider vinegar, sea salt, ground pepper and Grand Marnier
- Whisk sauce ingredients together, once it comes to a boil, turn it down to low to simmer for 5 minutes then set aside away from heat to thicken for about 5 minutes
- Once ribs are cooked remove from oven and base ribs with half of the Grand Marnier bar-b-que sauce and put ribs back in the oven for another 10 minutes UNCOVERED
- After 10 minutes take the ribs out again and pour the rest of the Grand Marnier bar-b-que sauce over the ribs and put back in the oven for another 10 minutes still UNCOVERED
- After the last 10 minutes remove ribs from oven and allow to rest untouched for 5 minutes
- Have lots of napkins on standby because these ribs can get messy they ARE Finger Lickin – don’t be shy go on lick those fingers!!
- ENJOY, ENJOY and one more ENJOY
Sizzle Sizzle Baby ~
OMG!!!!! I am bookmarking this recipe..it looks soooo good. I can’t wait to try it.
I am glad you like these Ronnie, they really are finger lickin!!
I’m glad I found your site. I am definitely trying these ribs. I love how you make cooking good food look so simple. Thank you.
Awe Thank you Dr. Johnson. I know you will enjoy the ribs, it is one of my most requested dishes!! Have fun and try some of our other flavorful recipes.
Hey UTOKIA!!! I TRIED THIS RECIPE YESTERDAY N ALL I CAN SAY IS “OMG”!!!!!! The BOMB!!!!!!! family LOVED it!!!!!
Hi Shamika, so happy you and your family loved this recipe. This is why I do what I do, good food makes people happy! Visit often ~
Saw ribs & Grand Mariner and I was sold. These came out great and I’m more of a dry rub fan with ribs than wet but these were the biz. STill cant wait to try the dry rub recipe!
Awe thanks Marcus, I am so happy you were pleased, I was bias when using Grand Mariner, it’s my fav liquor! … Visit Often ~ and don’t forget to comment and let me know how you like the dry rib recipe after you try it.
How much granulated garlic and salt do you add to water to brine? And did you just use a standard garlic and herb seasoning?
Can’t wait to try the recipe! For the brine, how much granulated garlic and salt?
Hi Karmen, the amount of seasoning when you brine depends on the amount of meat. For this recipe I used one slab and I used 3/4 cup granulated garlic and 1/4 cup sea salt.
Hi Devin, the amount of seasoning when you brine depends on the amount of meat. For this recipe I used one slab and I used 3/4 cup granulated garlic and 1/4 cup sea salt. Hope you enjoy, let us know how it turns out for ya!
This recipe is amazing. My wife and I bottle the sauce and use it on everything
Awe Andy that makes me so happy! I love it when my recipes make others come back for more!! Hope you and your wife enjoy some of our other recipes – visit often ;o)
Sizzle Sizzle Baby
Hi Utokia. How much water do you use per slab of ribs for your brining solution? & roughly the amount of ground pepper, & herb seasoning you used. Thank You : Mike U
Girrrl, this BBQ sauce is the bomb! Used it on pork riblets and they were delish!
Why thank you Cherene, glad you enjoyed em’ … come back and visit often for my delish recipes!
H I utopia seen this recipe and knew it had to be great haven’t tried it yet but most definitely will very soon. Thank you