Always remember that these recipes are only guidelines, feel free to experiment and substitute. I find that keeping notes when I try new recipes is very helpful and it will allow you to tweak until it’s perfect for you. Also always try a new recipe on yourself first before trying it out on your guests to ensure success. If for any reason my recipes do not turn out, please email me at recipes@gffoods.com.

Slow cooked Pork ribs:

· 1-2 rack of pork back ribs

· 1/2 cup Balsamic Heat

· salt and pepper it taste

1. trim excessive fat from pork ribs

2. rub salt and pepper into ribs

3. cover ribs in Balsamic heat and let marinade in refrigerator for 2-3 hours, over night is best

Cooking methods:  Oven/BBQ

Oven:  pre-heat over to 325°*

1. take rib out of refrigerator for at least 1 hour prior to cooking

2. slow cook ribs bone side down for 1 hr

3. check after 45 minute and baste will additional sauce if necessary

4. after removing from the oven baste one more time with Balsamic heat and let sit covered for at least 10 minutes.

Note: * every oven varies in temperature before removing from the oven to service cut off one rib and see if it's cooked.

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BBQ:

(For this method to work you BBQ must have a right side and left side control)

1. turn all burners to high for at least 10-15 minutes

2. place marinade ribs, bone side down all on either left or right

3. let sere for 5-10 minutes

4. turn off direct heat under ribs and turn the opposite side of med/low

5. cover and cook for 45 minutes-1 hour**

6. turn burn to high and sere ribs on both side, 3-5 minutes per side

**Note:  All BBQ vary in temperature and hot spots, keep tract of the time, if ribs come out a little dry or undercooked, adjust the time appropriately.

Notes: