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Labor Day Rib Round Up

Labor Day Rib Round Up
Believe it or not, this weekend marks the unofficial end of summer. Your spirits need not drop with the temperature though, because the end of summer means the start of football season! Whether you’re spending the long weekend watching football or enjoying one last summer vacation, these finger-lickin’ rib recipes will make a great addition to your Labor Day barbecue.  

You can’t go wrong with Moore’s Famous Marinated Ribs. They are simply delicious, and we don’t call them famous for nothin’. For a flavor twist, try the Moore’s Sweet Ribs or Mango and Moore Baby Back Ribs. What are you waiting for? Grab a rack of ribs and fire up the grill! But, don’t forget to side your ribs with a Zesty Summer Salad to balance out your Labor Day meal. 
Ingredients: 
1 cup Moore's Original Marinade
4 lb. slab of pork ribs
BBQ sauce

Instructions: 
  1. Marinate ribs for about 30 minutes and put ribs on grill. 
  2. Let ribs slow cook for about 2 hours at 225 degrees.
  3. Be sure and use some mesquite wood chips to add smoke flavor.
  4. Add your favorite barbeque sauce the last 15 minutes. 
Ingredients: 
2 cups Moore's Original Marinade (reserve 1/2 cup)
¼ cup honey
¼ cup brown sugar
1 large rack of pork ribs
Red pepper
 
Instructions: 
  1. Preheat ½ of a grill. Marinade the ribs in Moore’s Marinade for 30 minutes.
  2. Drizzle honey evenly on the meat, and then sprinkle brown sugar over the honey (the honey makes the sugar stick).
  3. Add red pepper to taste.
  4. Make a pouch out of foil and place the ribs flat in the pouch.
  5. Pour the reserved marinade into the pouch and place the pouch on the grill, but not directly over the coals.
  6. Close the grill and let the ribs cook for 1 hour.
  7. Remove the ribs from the pouch and place them upside down on the grill until they are seared and brown.
  8. Turnover and cook for an additional 5 minutes.
 
Ingredients:
3 tbsps. Moore's Original Marinade
2 tbsp. hoisin sauce
½ cup plus 2 tbsps. mango or peach nectar or pineapple juice divided
2 tbsps. packed dark brown sugar
½ tsp ground ginger
1 (1½-2 lbs.) rack baby back pork ribs
4 mango cheeks or pitted peach halves, or 4 pineapple slices
1 small green onion thinly sliced
2 tbsps. chopped fresh cilantro
 
Instructions: 
  1. Combine Moore's Original Marinade, hoisin sauce, 2 tbsps. mango nectar, brown sugar and ginger; set aside.
  2. Measure out and reserve 2 tbsps. for sauce.
  3. Reserve remaining for baste.
  4. Preheat oven to 350 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil.
  5. Place rib rack on foil; sprinkle on all sides with salt and pepper.
  6. Pour remaining ½ cup mango nectar over ribs, folding up foil to keep the juice in.
  7. Seal foil package.
  8. Bake until ribs are tender, about 1 hour.
  9. Pour off juice and let cool.
  10. Prepare grill for medium heat.
  11. Place rack, top side down, on oiled grill rack.
  12. Grill until browned, brushing frequently with reserved glaze and turning often, about 10 to 15 minutes.
  13. Grill mango cheeks until well-marked on both sides, turning once, about 8 minutes.
  14. To serve, cut rack between bones into ribs.
  15. Cut mango cheeks into cubes; mix with reserved 2 tbsps. glaze, green onion, and cilantro, and serve with ribs.
Ingredients: 
2 cups green beans, halved
½ cup lime juice
2 radishes, sliced
3 heirloom tomatoes, peeled and sliced
2 ears of corn, grilled
1 tablespoon cilantro
1 cup Moore’s Zesty Garden Herb marinade
¼ cup green onion, chopped
½ cup feta crumbles
 
Instructions:
  1. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  2. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and remove the kernels
  3. In a large bowl, combine green beans, radishes, tomatoes, corn, cilantro and green onion. Stir in lime juice and Moore’s Zesty Garden Herb marinade. Top with feta. Serve chilled.