09-27-2020, 05:57 PM
Glaze for ribs:
Single-serving bottle (8 oz. or 12 oz., don't know) of Ocean Spray Cran-Grape
A cup or four of sugar, don't know
Chili powder
Onion powder
Garlic powder
Paprika
Black pepper
Salt (optional, tastes fine without it)
Water
Throw it all in a pan over low heat, whisking as you go for a few minutes. It doesn't have to be thick. I make mine rather thin, as it thickens up on the grill. I make my fire (charcoal and oak) a little hotter than normal for ribs to keep the cooking time down to around 3 hours, and I don't want the glaze to solidify and burn up. It should be about the consistency of pancake syrup after 3 hours.
Anyway, marinate your rack of ribs in the thin glaze in the fridge overnight. Put it all in a tray made of aluminum foil with the top open a hair, and grill it. As the glaze thickens, spoon some out of the tray and spread it on the top of the meat every so often.
Single-serving bottle (8 oz. or 12 oz., don't know) of Ocean Spray Cran-Grape
A cup or four of sugar, don't know
Chili powder
Onion powder
Garlic powder
Paprika
Black pepper
Salt (optional, tastes fine without it)
Water
Throw it all in a pan over low heat, whisking as you go for a few minutes. It doesn't have to be thick. I make mine rather thin, as it thickens up on the grill. I make my fire (charcoal and oak) a little hotter than normal for ribs to keep the cooking time down to around 3 hours, and I don't want the glaze to solidify and burn up. It should be about the consistency of pancake syrup after 3 hours.
Anyway, marinate your rack of ribs in the thin glaze in the fridge overnight. Put it all in a tray made of aluminum foil with the top open a hair, and grill it. As the glaze thickens, spoon some out of the tray and spread it on the top of the meat every so often.
