Pork rib marinade

Cafe Society
1

We had pork ribs for Wednesday Night Barbecue.

I started with five large, boneless pork ‘country ribs’. I mixed mole powder, cumin, garlic powder, garlic salt, coarse pepper and olive oil in a mixing cup. I put the ribs into a one-gallon freezer bag and poured the marinade over them. I zipped the bag closed and made sure the ribs were fully coated. I put them into the fridge Tuesday afternoon. Yesterday morning I squeezed the bag a bit to make sure the ribs were still coated and turned the bag. I put the coals on around six, and got the ribs on about 6:25. They flamed up as soon as they were on the grille, of course; so I put the lid on my little Webber grill. I cooked them for about an hour, turning them occasionally.

One friend brought a dish he got from a Little House On The Prairie cookbook: Apples, onions and raisins cooked in butter. Tasty.

Anyway, I thought I’d share the marinade.

2

Thank you so much. Good recipes are always appreciated, and when it has to do with “BBQ” so much the better!

3

Oh, I forgot… The marinade also contained savory.

I didn’t measure anything; just used the TLAR method, and tasted it to make sure I’d put in enough garlic salt.

4

Were they really boneless or was that a typo. It seems like a lot of work that I don’t understand the point of.

5

They were boneless. No work on my part; just opened the package. The ribs have no bone, are a coupld of inches more-or-less square, and about 12 inches long.

6

Mole powder? Was that a homemade or store bought concoction?

7

It came in a bag from the store. Ingredients: Dried California chile [sic] pods - ground. Used to make mole.