Jimmy Hollywood’s Brown Sugar – Sticky Fingers, sweet, sour and smoky back ribs
2 things to remember for tender fall of the bone ribs:
1) Remove the membrane from the underside (slip a kitchen knife between the membrane and the meat and separate and then peel it off)
2) Low and slow…275 Fahrenheit for about 4 hours
Twin pack of pork back ribs form Bulkley Valley Wholesale
1 bottle of ketchup
¼ cup of apple cider vinegar
½ cup or to taste of brown sugar
½ cup of orange or pineapple juice
2 sprigs of fresh rosemary (use fresh sprigs so you can pick them out later)
A few splashes of liquid smoke (go easy as overdoing it can turn it from smoky to ashtray)
Taste your sauce! This is the only way to determine what it needs more of, more sweet, more sour more smoke etc…
Put your ribs in a covered pan (heavy duty tinfoil is good for covering) and douse them in your sauce. Baste them frequently and remove the foil for the last half hour.
