November 2015
Guest Recipe
Win’s Sticky Ribs
From: Win Quier
Broken Arrow, OK
I developed this recipe when my daughter was just starting elementary school in Alaska. She’s now a mother of three and cooks her own Sticky Ribs. It’s a family favorite and most requested when we gather together. I’ve fine-tuned the recipe over the years, changing my sugar from granulated to brown. I find that I get a better “candy” on the ribs and it adds a special flavor to the sweet and sour mixture. I’ve experimented with other meats and find that pork tastes the best. It’s also best when grilled but using your broiler works in a pinch.
2 cups apple cider vinegar
2 cups either granulated or brown sugar
3 Tbs liquid smoke
3 Tbs garlic, minced
1 onion, minced
3 tsp salt (optional)
1 tsp cayenne pepper (optional)
2 Tbs butter
1 rack of ribs, pork
Combine all ingredients except onions and ribs. Heat until sugar has dissolved. Sauté onion in butter until golden brown. Drain and add to liquid ingredients. Cut rack of ribs into individual rib sections. Place in bag or container and pour liquid brine over until all ribs are covered. Place in refrigerator for a minimum of three (3) hours or up to 24 hours. The longer the ribs stay in the brine the more the vinegar has “cooked” the ribs thus reducing your cooking time. Grill over medium to hot coals keeping a close eye on them to prevent burning.