My hubby is a big friend of grilled ribs, no matter what they are pork, beef or mutton ribs. He usually comes visit a vicinity of our current living town to find the best char grilled back ribs for at least every two weeks, thus making a cost to our very thin pocket. It hurts me.
Back ribs are the best choice in making good grilled, juicy and flavorful ribs because they have less fat than other parts of the animals. I’m fed up with eating BBQ ribs all the time in the town in that they have too much smokey flavor, no matter what that flavor is natural or artificial, and no fruity glaze on. I found that we can use some of the favorite jams or preserves (preferably for me) to glaze the grilled ribs. Some leftover in your jar can make a hit to your family’s dinner. I used to serve the grilled back ribs together with a simple but elegant mix veggie salad and some beautiful fancy mushrooms.
Ingredients (for 2 – 4 servings)
– 1 big pork back rib
– dried thyme
– 1 cup of lemon preserve
– 1/2 cup of your favorite marinating sauce
– 30 fancy mushrooms, or more to your favorite
– 3 cups of mix vegetables for salad
– 1/8 cup extra virgin olive oil
– 1/4 – 1/2 tsp salt, to your taste
– Juice of a lemon wedge (or more to your taste)
– Sprinkle salt, pepper and dried thyme over two sides of the rib. Let it sit for 30 minutes.
– Use an electric grill or char broil, grill the back rib for each side 15 – 20 minutes at 400 F (200 C) uncovered. Depending on the hot of your grill, the grilling time can be different but if you use a theometer, the temperature when the rib is done should be 160 F (80 C).
– Spread the sauce over each side of the rib and grill for 2 minute each side. Repeat 3 times.
– Spread the lemon preserve both sides and grill for 1 minute each side. Repeat 3 times.
– Grill fancy mushrooms (or any type of your favorite mushrooms) until their color is golden brown both sides.
– Mix all the ingredients with the vegetables well right 5 minutes before you serve the rib to retain the crunchy of the salad.