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Dorothy Lynch All-American Ribs

Prep time: 20 Minutes
Cook time: 2 Hours
Serves: 6

Jump to the good stuff

Ingredients

5 lbs. back ribs
1 T. coarse ground salt
1 tsp. ground black pepper
1 (16-oz.) bottle 100% cranberry juice
2/3 c. Dorothy Lynch Home Style
1 T. molasses
1 T. soy sauce
2 scallions, white parts chopped
2 garlic cloves, minced

Prep time: 20 Minutes
Cook time: 2 Hours
Serves: 6

The Method

Season ribs with salt and pepper.
Heat the grill to medium and turn off burners directly below where the ribs will go.
Lightly oil the cooking grate.
Place ribs over indirect heat (over drip pan or unlit burner).
Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours.
Meanwhile, bring cranberry juice to a boil in a medium saucepan over high heat.
Boil until thickened and reduced to 1/3 cup, about 15 minutes.
Stir in Dorothy Lynch, molasses, soy sauce, scallions, and garlic.
Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During the last 20 minutes of cooking ribs, baste the ribs with sauce.

Note: Directions are for Gas grill preparations. Ribs are done when the meat pulls away from the bone.

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The Original One

Home Style

The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.

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Light & Lean

The No Regrets One

All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?

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Dorothy Ranch

The Creamy One

A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”

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