SMACK YO MAMA FINGER LICKIN GRAND MARNIER BAR-B-QUE PORK RIBS

By bklynmommy

Ingredients

• GRAND MARNIER BAR-B-QUE SAUCE:
• Nice Slab of Pork Ribs
• 3/4 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)
• 1 cup ketchup (I use Heinz)
• 1/4 cup Country Dijon mustard
• 1/4 cup honey
• 3/4 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

Details

Adapted from shesgotflavor.com

Preparation

Step 1

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

Sincerely,