Site icon TrailBlazer Magazine

BBQ Spareribs

We’re serving up some tangy barbeque and gooey chocolate and marshmallows…see what we’ve got cooking this month…

July is a fun month when it comes to national holidays for food. There’s national Fried Chicken Day (July 6th), National Sugar Cookie Day (July 9th) and even National Pina Colada Day (July 10th). For our July recipes, we are going to focus on National Sparerib Day (July 4th) and National Graham Cracker Day (July 5th). With these recipes, you’re guaranteed a finger-licking dinner with a fabulous treat to follow.

Campfire Ribs

6 pounds country style pork ribs
1 bottle Pork Marinade
2 Cups BBQ Sauce

Prep and Cooking Instructions:

  1. In a large Dutch oven, parboil ribs in water to cover for 20 minutes. Drain immediately.
  2. Place ribs in a roasting dish and pour the marinade over them. Using tongs, turn the ribs several times to coat. Cover and refrigerate for at least 24 hours and preferably two days. Turning occasionally.
  3. If you’re taking these camping, marinade in 2 – 3 heavy duty gallon storage bags. Turning the bags occasionally.
  4. Grill ribs over a medium-hot flame for 15 minutes, turning frequently and basting with BBQ Sauce.
Exit mobile version