MY MOM'S 1970s RIBS RECIPE - A FAMILY CLASSIC! | SAM THE COOKING GUY

pork ribs

🥗Healthier: chicken ribs

💰Cheaper: pork shoulder

Chicken ribs are leaner, while pork shoulder is more economical.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar, while ketchup is budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice is fresh and bright, while white vinegar is cost-effective.

Melt butter in a pan.

Add chopped yellow onion and green onion, cook for 4-5 minutes until translucent.

Add garlic and cook for 2 minutes.

Add dry cherry and Shiaosing Chinese cooking wine, brown sugar, and lemon juice, mix well.

Cook the mixture until thick and bubbling for about 5 minutes, stirring frequently.

Prepare the seasoning for the ribs with smoked salt, sugar, coarsely ground black pepper, all spice, dry mustard, ground ginger, coriander, smoked paprika, orange zest, and lemon zest, then mix.

Taste the glaze and add salt if needed.

Clean the beef back ribs by removing the silver skin and unwanted fat.

Cut the ribs into individual pieces for more meat on the bone.

Rub the ribs with cut lemon as a binder.

Season the ribs with the prepared seasoning and let them sit for 45 minutes.

Preheat the grill and place the ribs on it, avoiding sauce until they are beautifully charred.

Cooking Techniques

Equipment Needed

Spice Level: