Triple S Ribs|Sauce & Marinade

Created by Robyn Clark on September 22, 2010

Triple S Ribs|Sauce & Marinade

Pork or Beef Ribs
Salt and Pepper
Pineapple Juice from 1 can (8 oz) Pineapple tidbits (reserve the pineapple tidbits)

Triple S|Sauce & Marinade

Wet Ingredients:
½ onion, yellow
3 cloves garlic
1/3 cup brown sugar
1 can (8 oz) drained Pineapple tidbits (reserve the pineapple juice for the ribs)
3 Tablespoons molasses
¼ cup Worcestershire sauce
½ cup soy sauce
¼ cup vinegar, white
Dash of Tabasco sauce
1 carton (26.46 oz) or can equivalent, crushed or strained tomatoes (Pomi brand)

Herbs & Spices:
3 Bay leaves
1 Tablespoon Chili Powder (Gebhardt brand)
1 Tablespoon Chili Powder (Fiesta Brand)
1 Tablespoon paprika
½ teaspoon cayenne
1 teaspoon onion powder
1 teaspoon celery seed
½ teaspoon ground clove
1 Tablespoon garlic powder
1 teaspoon pepper
1 Tablespoon salt
1 cup fresh Italian Parsley, whole leaf

Yield: 6 cups

Rinse ribs in cool water and pat dry with a paper towel. Place the ribs in a large, deep dish baking pan. Pat a layer of salt and pepper on the dry meat. Drain the pineapple tidbits, saving the juice and set the tidbits aside. Pour the reserved pineapple juice over the ribs. Cover and set aside to pre-soak for 2-3 hours. In a food processor or blender, add the onion, garlic, bay leaves, chili powder(s), brown sugar, paprika, cayenne, onion powder, celery seed, ground clove, garlic powder, pepper, and salt. Mix on high speed until the mixture resembles a thick paste. Add the drained pineapple tidbits, molasses, Worcestershire, soy sauce, vinegar, Tabasco, tomato sauce, and fresh parsley and mix on high until blended. Pour the blended Triple S over the pre-soaked ribs to cover; reserve 1-2 cups to use as a sauce and for mopping the ribs while cooking. Cover the ribs with foil, and set aside to marinate for 1-2 hours at room temperature or bring to room temperature before cooking. Store Triple S in glass bottles or jars with lids and refrigerate.
To cook: Bake covered in a 170° oven for 2-6 hours. Uncover the ribs during the last hour of cooking. Cooking times will vary depending on the amount (lbs) of ribs that you are cooking and your oven. When in doubt, select your oven’s lowest temperature and check the ribs periodically to make sure they are not overdone! The ribs should be grill ready, cooked and tender, but not completely falling off the bone. I let some of the rib meat fall off the bone to settle in the juices; this really is up to you & depends on how you like it and on the type of ribs that you are using. Remove the ribs from the baking pan and heat up the grill or BBQ to med/high or 375°. Place the oven baked ribs on the hot grill or BBQ and mop with the reserved Triple S sauce. Cook the ribs until they are darkened and charred. Serve with Triple S sauce, and triple love.


Recipe printed from My Zesty Life:

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