This recipe is courtesy of Mary Foreman of Deep South Dish. No one does southern cooking better than Deep South Dish! When we were just getting started in MRS.G’S, Mary was kind enough to promote us on her website in several delicious dishes. We are very grateful for her introducing us to her huge community of fans. If you love southern cooking, you MUST check out her cookbooks and website of her amazing comfort-food recipes. My mother grew up in the South and Mary’s recipes take me right back to my childhood dinner table with my mom’s dishes!
These ribs are juicy, tender, spicy, sweet and mouth-watering. What more could you want? Your whole family will love them!
Ingredients:
- 4 lbs. boneless country style pork ribs
- 1 teaspoon garlic salt
- 1/2 teaspoon freshly cracked black pepper
- 1 Tablespoon of oil
- 1 cup onion, chopped
- 1 Tablespoon garlic, minced
- 1/4 cup chili sauce or ketchup
- 1 (10 ounce) jar MRS.G'S pepper jelly
- 1-1/2 Tablespoons apple cider vinegar
- Dash of Worcestershire sauce
- 1 Tablespoon Creole mustard
- 1 Tablespoon light brown sugar
- 1 teaspoon Liquid Smoke, optional
Prep Time: 17 minutes
Servings: 6
Instructions:
- Preheat grill to 325 degrees. Season ribs on both sides with garlic salt and pepper. Let rest at room temperature.
- Saute onion in oil over medium heat until lightly caramelized (about 10 minutes). Add garlic and chili sauce, cook 1 minute, add pepper jelly and stir until incorporated. Add vinegar, Worcestershire, mustard, brown sugar and Liquid Smoke. Reduce heat to low and simmer for 5 minutes.
- Set aside 1/4 cup of sauce and brush both sides of ribs with remaining sauce. Grill at 325 degrees for 1-1/2 to 2 hours, until tender (internal temp of 155 degrees), brushing with sauce every 30 minutes. If baking, follow instructions below:
- To Bake: Trim ribs of excess fat; season as above. Brown in hot oil in skillet on all sides. Place into foil lined baking dish with 1/4 cup of water, chicken broth or apple juice, and cover with foil. Bake at 325 degrees for 1 to 1-1/2 hours, remove foil, drain fat.
- Brush with sauce and return to oven, uncovered for 30 minutes to 1 hour, baking until fork tender (about 155 degrees internal temp), brushing with sauce several times. If desired, pass under the broiler before serving.