Lime and Tomato Glazed Ribs

Ribs. You are either a fan or you are not. I have to admit, I am not, but Larry is. So every now and than I do make ribs. He prefers the smaller baby back ribs, but I like the meatier short ribs. Some of the main reasons why I am NOT a rib fan are that 1) they are hard to eat; 2) they are way to messy; 3) they are very fattening and 4) for the amount of meat you get, they are just not worth all the effort that goes into eating them. Though, the short ribs are a lot more satisfying, and are definitely a lot meatier, so they are more worth it, at least to me. That being said, it was once again a rib night. They were the short ribs. I served them with my pasta salad and some corn on the cob, some biscuits and a bold and fruity red on the side to make a perfect summer meal. Pesto Pasta Salad

As with everything, particularly if it is something we eat on a fairly regular basis, I am always on the look out for new ways to prepare things. This time was no different. Sometimes, all you need is just a new sauce, and that will change everything. I came across a recipe for a lime and tomato sauce to top my ribs. It can be used for whatever type of ribs you like, or even chicken if you prefer.

Some rib recipes have you slow bake them. Some have you slow cook them on the grill. And other recipes tell you to boil the ribs for a period of time before putting them on the grill. The reason for the slow cooking is that ribs need quite a bit of cooking time in order to tenderize them. This new recipe called for boiling the ribs first.

Ribs with Lime-Tomato Sauce

2 lbs ribs of your choice

2/3 cup lime juice

1/2 cup ketchup

1/3 cup brown sugar, packed

1 tsp salt

2-3 TBSP cornstarch

Place the ribs in cold water and bring to a boil, then reduce the heat to a simmer and continue to cook for about 30 minutes, or more depending the thickness and size of the ribs.

While the ribs are cooking on the stove, make your sauce by combining all the ingredients together. Place them in a saucepan and bring to a boil, then reduce to a simmer and continue to cook for about 5-10 minutes, or until it reaches your desired thickness.

When both the ribs and the sauce are done, coat the ribs on both sides with the sauce and place them on a hot grill to continue cooking. Again, depending on the thickness of the ribs, cook for about 20 minutes, about 10 minutes per side.

When they are done, coat with some more sauce and enjoy.

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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