Oriental Barbecued Ribs

BBQ RibsThe Fourth of July brings to mind many things. Freedom, of course. Life, Liberty and the Pursuit of Happiness, definitely. Fireworks, heck yeah. Food? You better believe it, Sister!

Fourth of July food means corn, potato salad, slaw, melon and ribs…always ribs. Well, at least for me.

In my family there are any number of ways to cook ribs. The Cherry Coke Ribs (See 6/27/12 post.) from last year are probably my favorite, but my grandmother’s Oriental Barbequed Ribs are a close second. We used to enjoy these during the summer for Sunday dinner with some Southern Spoonbread (addictive!), and some Chili Cheese Rice on the side (See Green Chili and Rice recipe from 4/24/2013.)

The original recipe came from Bon Appetit Magazine way back in the dark ages, which probably accounts for the name of the recipe. I remember my Mom’s copy written on a piece of folded, yellow, ruled, legal paper that lived in the back of her recipe box. God help us if anyone lost that paper!

The ribs are tasty, fall off the bone, and are a nice change from the usual “saucy” ribs. Make sure you marinade them overnight. It makes all the difference. And definitely save some of the marinade for basting while they are on the grill.

This year I will be spending my Fourth of July in a pool, because we are apparently now all living on the face of the sun, and will not be cooking the traditional festive meal. Instead I will make some 6th of July ribs to celebrate the weather’s return to “normal” after a week set at nuclear.

No matter what your food and party plans are this Thursday, I wish you all a very happy and cool Fourth of July!  

Oriental Barbecued Ribs
Bon Appetit, July/August 1968
Serves 4

1/2 C Dark Corn Syrup
1/2 C Pineapple Juice
1/4 C Soy Sauce
2 tsp. Ground Ginger
1/4 tsp. Dry Mustard
1/8 tsp. garlic powder
3 lbs. Baby Back Ribs

Place ribs in large shallow baking dish. Combine all ingredients and pour over ribs. For best flavor, cover and let stand for several hours or overnight in the refrigerator.

Preheat oven to 325 degrees. Drain marinade and set aside for basting. Cover pan of ribs with foil and bake for 1 1/2 hours.

Remove ribs from pan and grill or broil, basting frequently with the marinade until glazed and brown. Be careful not to burn.

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