North Carolina Ribs
Yield
12 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork ribs
|
|
| Marinade | |||
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
coarsley grounded |
|
| 2 | teaspoons |
red pepper flakes
crushed |
|
| Sauce | |||
| 1 | cup |
vinegar
|
|
| 1 | stick |
butter, unsalted
|
|
| 4 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork ribs
|
|
| Marinade | |||
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
coarsley grounded |
|
| 1E+1 | ml |
red pepper flakes
crushed |
|
| Sauce | |||
| 237 | ml |
vinegar
|
|
| 113 | g |
butter, unsalted
|
|
| 6E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
red pepper flakes
crushed |
|
Directions
Combine the marinade ingredients and rub all over the ribs.
Marinate for at least an hour.
Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes.
Use the sauce warm for basting the ribs and hot for a dipping sauce.
Grill the ribs, basting with the sauce.
Serve heated sauce with the ribs.
