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5 votes | 14170 views

This is my father-in-law's famous ribs recipe. He's a well traveled dentist, and has served this to friends and colleagues from all over the country. Most will tell you honestly they are the best ribs they have ever had. This is what our kids ask for when they are at Grandpa's house near their birthday and they get to pick the meal. A treat for the whole family! And don't be scared off by the marmalade. It's the awesome secret ingredient!

Prep time:
Cook time:
Servings: 6 Servings
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Ingredients

Cost per serving $3.18 view details

Directions

  1. Place ribs in a large pot. Cover ribs with water and add vinegar. Boil for 1-1/2 to 2 hours, or until tender.
  2. Remove from the pot; cool. Sprinkle seasoning spices liberally on both sides of slab.
  3. Mix the barbecue sauce, marmalade, oyster sauce, hoisin sauce, and soy sauce together in a bowl.
  4. Place the ribs in a sealable plastic bag and add the marinade sauce in the bag. Marinate ribs for 4 hours or overnight.
  5. Place ribs on medium to medium low grill for 15 minutes before serving. You want the ribs to heat thoroughly and brown but not blacken.
  6. We typically serve these with Japanese (short grain) rice (white, brown or a mix), Japanese pickles and/or kimchi, aspargus or brussels sprouts, and a green salad. It also goes well with mashed potatoes or garlic mashed potatoes. Getting hungry just thinking about it!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 436g
Recipe makes 6 servings
Calories 928  
Calories from Fat 451 49%
Total Fat 49.96g 62%
Saturated Fat 15.97g 64%
Trans Fat 0.47g  
Cholesterol 170mg 57%
Sodium 1644mg 69%
Potassium 762mg 22%
Total Carbs 85.24g 23%
Dietary Fiber 1.2g 4%
Sugars 70.1g 47%
Protein 33.58g 54%

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Reviews

  • Nancy Miyasaki
    April 2, 2011
    Our family absolutely loves these ribs. They are sweet and slightly spicy...you will be amazed!
    I've cooked/tasted this recipe!
    • Nancy
      April 6, 2011
      I'm trying this recipe this weekend!
      1 reply
      • John Spottiswood
        April 8, 2011
        Hope you'll come back and rate it once you've tried it!

      Comments

      • Wade
        February 10, 2014
        Do you cut slabs in half to boil in large pot? And do you use Baby Back, st.louis or the big slabs?

        Thanks
        • bmj101
          May 3, 2013
          This is the same as make except I add plum jelly, this a great recipe!
          • Dennis Mirabal
            April 7, 2011
            Has anyone ever tried incorporating a smoker in this recipe? I think I may try it.
            • lisa
              April 2, 2011
              very moist and full of flavor, not at all greasy, thank you
              1 reply

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