RIB SAUCE RECIPE BROWN SUGAR RECIPES

Steps:

• Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
• In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
• Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
• Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
• Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
• Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
• Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
• Note: Nutritional analysis is per serving.

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Mix together the brown sugar, paprika, salt, cayenne, pepper, garlic and orange juice in a large bowl. Add the ribs and toss until coated evenly.
• Cut an aluminum foil sheet that is 18 inches wide and 24 inches long and place on top of a baking sheet. Tip the ribs mixture onto the foil along with any extra juices from the mixing bowl. Fold the foil ends over the ribs, followed by the sides, and then seal the foil tightly to completely enclose. Bake until very tender, about 2 hours.
• For the relish: Meanwhile, add the pineapple, cilantro, honey, chili powder, salt, jalapeño, red onion and lime zest and juice to a medium bowl and mix everything together. Set aside.
• Remove the ribs from the oven and preheat the broiler.
• Carefully open the foil pack to expose the ribs. Arrange the ribs so that the meaty top sides of the ribs are upright and place them under the broiler to caramelize, about 5 minutes.
• Transfer the ribs to a platter or board, top with the cold pineapple relish and serve.