Bob's Sweet-and-Sour Grilled Jumbuck Ribs

Bob's Sweet-and-Sour Grilled Jumbuck Ribs
Bob's Sweet-and-Sour Grilled Jumbuck Ribs
This one honors our longtime barbecue buddy, the late Bob Carruthers, of New South Wales. We met Bob during his first trip to Lynchburg, Tennessee, to serve as an international judge at the Jack Daniel's World Championship Invitational Barbecue. From then on he played a significant role in introducing Australian barbecue to Americans and American barbecue to Australians. His footprints on The Jack will endure, as will many good memories of the fun and enthusiasm he brought to the event. For this one we recommend Australian lamb ribs, and the whiskey has to be Jack Daniel's. Life is sweet. Life is sour. Life goes on.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 to 8
Fruit Juice Lamb Fourth of July Backyard BBQ Dinner Vinegar Meat Tailgating Grill Grill/Barbecue Dairy Free Peanut Free Tree Nut Free Kosher
  • salt and freshly ground black pepper
  • 1/4 cup ketchup
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dark brown sugar
  • 1/2 cup pineapple juice
  • 1 tablespoon minced fresh cilantro leaves
  • Carbohydrate 7 g(2%)
  • Cholesterol 65 mg(22%)
  • Fat 31 g(48%)
  • Fiber 0 g(1%)
  • Protein 13 g(26%)
  • Saturated Fat 13 g(66%)
  • Sodium 337 mg(14%)
  • Calories 364

Preparation Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper. To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, cilantro, and mint. Remove from the heat and set aside. Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

Preparation Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper. To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, cilantro, and mint. Remove from the heat and set aside. Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

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