Next Best Thing to Smoked Ribs

Ingredients

• 2 Racks St. Louis-style ribs

• As Needed Smokey Michigan All-Purpose Seasoning

• ½ cup Age Balsamic vinegar

• 1 cup of any Smokey Michigan BBQ sauces

Directions

1. Remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

2. Place your racks of ribs in a large aluminum pan

3. Rub generously each side of the racks of ribs with aged Balsamic vinegar coating the whole rib

4. Season both sides of the ribs generously with Smokey Michigan All-Purpose Seasoning set back into the refrigerator for at least 4 hours

5. When ready to cook, set oven to 350.

6. Bake the ribs, meat-side up for 1 hour 15 min

7. Remove ribs from oven, place on grill save the juices in the pan the ribs were cooked in.   Separate the fat from the juices after juices cool fat will come to top or use a separator.  Disregard the fat.    Place juice in plastic bowel and place in freezer.  Juice can be added to soup and if cooking mushrooms for stakes you can add juice to help intensify flavor.

8. Preheat you grill, after grill is preheated set to low setting if using gas. If using charcoal let the briquettes turn white move most coals to one side of grill so not to overcook the ribs

9. Arrange the ribs directly on the grill grate, bone side down and continue to grill both sides about 10 min each side to tighten meat up.

10. You can add your favorite BBQ sauce cook until the sauce tightens.   Flip ribs over and sauce the other side about 15 min Let the ribs rest for a few minutes before serving. Enjoy!

11. If you like dry ribs disregard step 10.