Hey Gabbagool…yeah, I’m talkin’ to you. I got a rib recipe that’ll knock your freakin’ head into the next room. These sons of bitches are so sweet, so tender, so juicy and tasty that I had to whack my neighbor just to get the secret recipe from him. But since you came all the way to Jersey just to see me, I’ll let ya take a look – but don’t tell nobody…capeesh?
All right, I’m full of it. It’s actually my neighbor’s Sal & Carol’s own recipe. You see, we’ve been going to parties at their house for years and when they serve these ribs, everyone goes absolutely insane over them. A platter the size of Rosie Odonnell’s housecoat will disappear in minutes with the crowd begging for more. I’ve never tasted a sauce like this, anywhere, and could never put my finger on it. The flavor is intoxicating and I just had to get the lowdown. So last July fourth we had them over the house, they brought the ribs, and Carol was in a sharing mood and divulged her deep secret recipe to me. And since I am a hell of a guy, I’ll be a real mamaluke and share it with youz guys, too.
I’ll start by letting you know that it’s not a traditional bbq sauce we use, but a base of molasses and brown sugar. You’re going to slow-cook these bad boys, using both the oven and your grill. Yeah, it’s a little bit of work, but I’d like to consider it a labor of love. Trust me, ya chooch.
Start with a nice rack of baby back ribs. (The Zman is always partial to a nice rack.) Then we make a rub – Paprika, garlic powder, salt & pepper, cumin, and oregano.
Then we make the sauce –
Molasses – 1/4 cup
Brown sugar – 2 1/2 cups
Ketchup – 1/2 cup
Mustard – 1 tablespoon
Chinese Sweet and Sour Sauce – 2 packets (Go rip ‘em off from Chan’s up the Street)
Soy Sauce – 1 tablespoon
Worcestershire Sauce – 1 tablespoon
Fresh Garlic – 3 – 5 (cloves depending on your love for garlic) thinly sliced
Red Pepper Flakes – 1/2 teaspoon
Place the ingredients into a pot and onto the stove top, stir and bring it to a boil. Turn down the heat and just let it simmer.
Take your rub and coat both sides of the meat evenly.
Place the rack on a cookie sheet, uncovered – and put it in the oven for one hour set at 225.
After an hour, cover it with foil and pop it back in for another 2 hours. This lets it get all steamy in there as it slow-cooks in it’s own juices.
Ok, brutha, you’re ready for the grill. Set it to a medium flame and let the grill top heat up.
Place the rack on the grill top for a few minutes on each side until they get golden brown.
Now it’s time to brush on that sauce with a nice consistency.
Place the ribs back onto the grill again for only a couple of minutes, both sides – until the sauce starts to bubble and caramelize. The outside should get slightly charred and nice and crispy.
After you cut them up, you can pour the remainder of the sauce over the meat while it’s still hot.
And that’s it, my brother. North Jersey Style Killer Ribs to impress the hell out of Paulie, Christopher, Silvio, and Tony. And if Johnny Sacks and Phil Leotardo want some, don’t act like a douche bag – just give ‘em their cut. We don’t want no trouble over here.
Oofah! – Z