Barbecue Ribs

Recipe courtesy of Skagit Bay Hideaway
La Conner, WA

Barbecue Ribs

Ingredients:
4 cloves garlic
2 Tbsp fresh ginger root (1oz)
3 Tbsp onion (2oz)
1/4 cup papaya (2oz), or 1 Tbsp Adolph's Meat Tenderizer
1 Tbsp dry mustard
1 1/2 cups brown sugar
1 Tbsp Worcestershire sauce
3 Tbsp molasses
1/4 cup vegetable oil
1/4 cup apple cider vinegar
2 cups soy sauce
18 oz pineapple juice (23oz)
18 beef short ribs cut across the bone, 1/2" to 3/4” thick. Some meat
markets call them "Texas Style" or "Flat" ribs.

Instructions:
Place garlic, ginger root, onion, papaya or meat tenderizer, dry
mustard, brown sugar, Worcestershire sauce, molasses, vegetable oil,
vinegar and soy sauce in blender and puree. Combine puree and
pineapple juice in a large bowl. Stir thoroughly.

Divide ribs into thirds and place in gallon size plastic bags (or
shallow pan if more convenient). Pour equal amounts of marinade into
each bag. Squeeze out excess air and twist tie or seal. Place bag into
a second plastic bag to contain any leakage. Place ribs in
refrigerator, turn occasionally and hold for about two days. They will
then be ready for grilling or freezing for later use.

Preheat oven to 350°. Drain off marinade to prepare ribs for
barbecuing. Place ribs in shallow pan and cook 30 minutes or so in
preheated oven to remove excess fat. Move ribs to grill and barbecue
slowly over low flame until done.

*Three ribs per adult are generally adequate, as they are rich.