The Most Amazing Rib Recipe Ever

Chef Richard Ingraham teams up with Goya to create the most amazing rib recipe ever!
Check it out for yourself! If you make the ribs snap a picture and tweet it to me! @josenbcmiami

Here are the ingredients:

Smoked Ribs Ingredients:

3 slabs baby back ribs (cleaned)
2c Mojo (Goya)
1/2c yellow mustard

Dry Rub Ingredients:

1/4c brown sugar (Goya)
1Tbs curry powder (Goya)
2Tbs smoked paprika (Goya)
3Tbs creole seasoning
1Tbs lemon pepper (Goya)
Soaked wood chips (optional)

Champagne and Apricot BBQ Sauce Ingredients:

1/4c unsalted butter
1tsp fresh ginger minced
4 garlic cloves minced
1c Champagne Cola (Goya)
1/2c Worcestershire sauce
1 1/2c brown sugar (Goya)
1c Apricot Nectar (Goya)
1/2c cider vinegar ( Goya)
2tsp balsamic vinegar
3Tbs yellow mustard
2tsp nutmeg (Goya)
1tsp onion powder (Goya)
2tsp garlic salt (Goya)
1tsp red pepper flake (Goya)

Smoked Ribs Method:

Remove the skin from ribs and clean well.

In a medium bowl, combine mustard and Goya Mojo.
In a separate bowl, combine all the dry ingredients to create a dry rub.
Massage Mustard mixture onto the ribs on both sides until well coated.
Next, apply the dry rub in the same manner until a paste forms.
Place ribs in a container or plastic bag and refrigerate for 24hrs.
Remove ribs from the refrigerator and allow it come down to room
temperature
Wrap soaked wood chips in heavy duty foil and poke holes in it to
release the smoke.
Meanwhile, set up the grill for indirect heat by turning on half the grill.
Then placing the wood chips directly over the heated part of the grill.
Next, place the ribs (bone side down) on the grill, making sure they
are not over direct flame.
Grill at 325 degrees F for about 1 1/2 hours or until the meat is tender and is pulling back from the bone.
Side note: do not open the grill during the first 30 minutes of the
cooking process.
Baste ribs with the Champagne and Apricot BBQ Sauce in the last 30
minutes of cooking time.
Remove ribs from the grill and let sit for about 10 minutes before slicing.
Baste ribs with the sauce or serve on the side as desired.
Champagne and Apricot BBQ Sauce Method:
In a medium sauce pan, melt butter , add garlic and ginger and sauté
over medium-high heat for about 30sec.
Next, add the remaining ingredients and simmer... stirring
occasionally until the sauce thickens for about 30-35 min.
Remove sauce pan from the heat and adjust seasonings to taste.

[aaacemaga]

Oh come on!! this Chef couldn't combine fresh ingredients to make this recipe??? Store bought shit that is preserved?? 👎👎👎👎👎