To Die For Barbequed Ribs Recipe

Name: To Die For Barbequed Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 shallots, finely chopped; 1 onion, finely chopped; 4 garlic cloves, minced; 1 scotch bonnet pepper, finely minced (leave seeds in); 3 1/2 cups sugar; 1/2 cup water; 1 1/2 cups fish sauce; 3 stalks lemongrass, finely minced; 1/4 cup hot chili sauce; 1 cup lime juice; 1/4 cup lime zest, grated; 1 cup sherry wine, medium dry sherry; 1 tablespoon black pepper; 6 lbs pork back ribs, meaty (3 racks)

Servings: persons

2 tablespoons vegetable oil
6 shallots, finely chopped
1 onion, finely chopped
4 garlic cloves, minced
1 scotch bonnet pepper, finely minced (leave seeds in)
3 1/2 cups sugar
1/2 cup water
1 1/2 cups fish sauce
3 stalks lemongrass, finely minced
1/4 cup hot chili sauce
1 cup lime juice
1/4 cup lime zest, grated
1 cup sherry wine, medium dry sherry
1 tablespoon black pepper
6 lbs pork back ribs, meaty (3 racks)

1
Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
2
In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
3
In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
4
Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
5
Grill the individual ribs on the BBQ for 10 minutes until done.
6
Alternately you can use the grill/broil function of your oven.

2602

kcal

Calories

103

Fat

228

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 shallots, finely chopped, 1 onion, finely chopped, 4 garlic cloves, minced, and more.

Yes, To Die For Barbequed Ribs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

To Die For Barbequed Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions