According to The Free Dictionary, the expression “stick to one’s ribs” refers to food that will “last long and fortify one well”. The example sentence they give is “I don’t want just a salad! I want something that will stick to my ribs.”- something I agree with very often. In a perfect world, all meals will fortify you well.

These barbecued ribs are such a meal. Yes, they’re mostly bone, but as any rib-aficionado knows, it’s the meat next to those bones that are stunningly delicious. Moist, succulent, and tasty.

Stick to Your Ribs Barbecued Ribs

Ingredients
6 lbs pork spareribs (or pork babyback ribs)
1 28-oz can chunky tomato sauce (or you can use some tomato sauce and a can of good chopped tomatoes)
1/3 cup dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I’ve used either chinese or japanese- they’re both good)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder (may be substituted with 3 crushed cloves)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Mix all the ingredients (except the ribs, naturally) together in a large bowl. Slather over the ribs. Now, depending on how you want to cook this, you can either:
- Put it into a crock-pot, cover and cook on LOW for 6-8 hours or HIGH for 3 to 4 hours, OR
- Fire up the grill, and barbecue these babies.

Note that there isn’t anything ladylike about this dish- enjoying it requires a good amount of paper napkins, after all- but if you want ladylike, have a salad.

Ingredients: 

• 2 pounds ribs
• black pepper
• 2 tablespoons orange marmalade
• 2 tablespoons sugar
• 1 tablespoon whiskey
• 1 tablespoon orange juice
• 2 tablespoons tomato paste
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar

What’s Next:

Go ahead & preheat your oven to 350 F or 175 F, or get the grill going on high.

Rub the ribs with black pepper and place in a non-metallic dish.

In a medium saucepan- place all other ingredients & gently heat on medium-heat until melted.

Once melted, turn up heat & boil for 10–15 minutes, or until thickened.

Pour the glaze over ribs, turning to coat, and then roast in the oven for 1 hour, basting the ribs with the glaze halfway through. Either continue cooking in the oven for 30 minutes or finish over hot coals on the barbecue, turning occasionally, until the ribs are cooked through and sticky. Serve with salad.

Eat well & Football often!