Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup brown sugar
1/4 cup paprika
1 tablespoon of black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
Ribs
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Directions: |
Directions:Preheat the oven to 225°. I get the Costco ribs I think they are about the best. But what you do get them out of the package rinse them off with cold water and pad dry with a paper towel. Rub them down really good with the rub mixture above and let them sit for about a half an hour or longer. I then have a pan which has a rack on it to keep the ribs off the bottom of pan and set the ribs in the rack and pour in two cans of some cheap beer in the pan. Put the ribs in the oven uncovered and cook for about an hour. You gonna want to baste the ribs with the residual of beer and the juices that have come off of the ribs but do it gently because you don't want to wash off all the rub there on the ribs. After that I check in and baste them about every half hour and the cooking time should be at least 3 1/2 hours. You may have to add another can of beer along the way if the liquid gets low. As you're checking the ribs after 3 to 3 1/2 hours you should be able to tell whether or not they're getting done and starting to come off the bone. That's when I will baste the ribs with my favorite barbecue sauce. Jan likes her ribs really gooey and covered in sauce and I am not of that ilk. I am pretty stingy with the barbecue sauce while cooking but always put a dish of it out if somebody likes to smother their own ribs.
That's really all there is to it it's a really simple process that just wants to have the ribs cooked low and slow for a long time until they come off the bone. Low and slow is cooking the ribs obviously and the beer is there in the process so they don't get dried out. |
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Personal
Notes: |
Personal
Notes: That's really all there is to it it's a really simple process that just wants to have the ribs cooked low and slow for a long time until they come off the bone. Low and slow is cooking the ribs obviously and the beer is there in the process so they don't get dried out.
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