Awesome for a poolside barbecue
* The measurements for the vinegar in the quantity table are correct. The flavor of acidic ingredients is intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.
Original recipe yields
6–8 servings
Cooking day instructions
For marinade: Combine marinade ingredients. Trim any excess fat from meat. Place ribs in freezer bag; pour marinade over ribs and freeze, using freezer bag method.
For sauce: In medium saucepan, melt butter over low heat, then sauté onion in butter until tender. Add remaining sauce ingredients. Bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes. Cool completely. Freeze barbecue sauce separately from ribs, using freezer bag method.
Serving day instructions
Thaw completely. Precook by placing ribs and marinade in Crock-Pot and cooking on low for 5–6 hours or until tender. Ribs may also be precooked on grill by wrapping ribs in foil and cooking over medium, indirect heat for approximately 2 hours or until tender. To precook in oven, place ribs in large baking dish with marinade; cover and bake at 350 degrees for 1½–2 hours or until tender.
Once ribs are tender, brush ribs with barbecue sauce and finish by grilling over medium heat for 20 minutes, basting with barbecue sauce frequently.