The Meat Market in Fresno & Clovis has been family-owned and serving the San Joaquin Valley since 1976.
TO PURCHASE THE BBQ SAUCE WE USED IN OUR RECIPE:
Open 9-6 Mon. – Sat.
454 W. Alluvial
(on Alluvial between Ingram and Moroa)
Fresno, CA 93650
Phone: (559) 436-6688
1990 N Fowler
(on the south west corner of Fowler and Shepherd)
Clovis, CA 93619
Phone: (559) 256-1390
We used the Meat Market’s homemade Grillin’ BBQ sauce and added 3/4 cups of our 2010 Cabernet Franc to the sauce before basting the ribs.
We used country style pork ribs (actually pork loin or shoulder meat), but babyback ribs or spareribs would be excellent if cooked on the bbq or in the oven.
OVEN BAKED BBQ RIBS: Works well with babyback ribs.
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side.
PORK RIBS ON THE BARBECUE: Prepare the grill: Place a drip pan filled with water in the barbecue – the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in.
Check grill to see if it’s reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Note: The USDA states that pork should be cooked to an internal temperature of 160 degrees F. It is difficult for the meat to retain its juices at this temperature (145 degrees F will produce deliciously moist and juicy ribs) but if you are concerned about safety, follow the USDA guidelines and be aware that the ribs will be on the dry side. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.
2010 Cabernet Franc