Tyrus Posted 4 hours ago Report Posted 4 hours ago (edited) Today I combined a good Italian marinara with a Tomato jelly and made a finishing sauce for a rack of ribs and then covered it all with mozzerrala. I've made ribs every which way from Sunday using various rubs and sauces but I wanted something different. Now I had my doubts, but after I combined the two and heated them on the stove I knew they belonged together. You can vary the amount of jelly if you want for the marinara to come through more in the end or sweeten it to your liking....it's all good. Rubbed the ribs with meat church Gospel rub and sat them overnight in the frig. I did a wrap during the cook and used the sauce which had thickened after they sat and cooled a few hours, then I spread a good thick coat on the ribs when the ribs were close. The sauce stayed in place, didn't run off the edges, they also set well with heat, then add the cheese to melt. Let the ribs cool some before you slice to keep everything entact and looking good. Edited 2 hours ago by Tyrus Quote
