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Kindersely Road House Ribs

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“30 plus years old, my BIL's father was a Ukrainian chef at a roadhouse in Kindersely, and came up with this. Took years to get the "professional secret" out of these guys on how to do these for yourself. Since my wife tossed my deep fryer many years ago, have adapted this to circumstance, and tweaked it somewhat, but have never had a single complaint, or, come to think of it, very many leftovers! Note the important "technique" of cutting the membrane on the inside of the curve of the rib bones, and pulling the membrane off the entire rack (3 mins the first time, 45 seconds after you understand how easy it is to do!) as this allows the marinade to get all around and through the meat...”
READY IN:
1hr 45mins
SERVES:
3-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the water and pour into a turkey roasting pan over medium heat.
  2. Dissolve the soup mix, and combine lemon juice, Marinade, soya sauce, Worcestershire, hot sauce (if selected) and garlic, and mix well, bringing to a low boil.
  3. Insert the rib racks, and continue on low boil for 15 minutes.
  4. Extinguish heat (later, if you are cooking with gas, I am using solid element electric stove heaters, they take a longer time to cool down).
  5. Allow the meat to marinate for 4-20 hours (more is better!).
  6. Remove meat from marinade, (and discard marinade in the toilet, as it blocks sinks!), and season thoroughly with Lawry's, garlic and onion powders.
  7. Place seasoned meat on broiling pan, curved side up and cook in oven at 285-300°F for 90-120 minutes, depending on how "dry" or "juicy" you prefer the product at the end of cooking --.
  8. Works well with rice, fresh veggies and dip -- make sure there are "bone bowls" to toss the bones into.
  9. Two racks will easily feed two older adults and two medium children. If people are big eaters, not less than one half rack per person!

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