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BBQ Ribs (wet) Recipe

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This recipe for BBQ Ribs (wet), by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teri Huhman


Ribs: Baby back St. Louis...whatever you want

BBQ Sauce:
9 Cup tomato juice, shake cans (72 fl oz)
36 Tbsp brown sugar (8 fl oz) (or 2 cups)
18 Tbsp brown cider vinegar (8 fl oz)
12 Tbsp mustard (5 fl oz)
6 Tbsp Worcestershire sauce, shake (3 fl oz)
6 tsp salt (2 T)
4 Cup chopped onion sautéed in 2 T olive oil
2 Tbsp dried minced garlic
1 Tbsp Liquid Smoke

For Sauce:
Sauté the onions in oil until translucent, Then add the remaining ingredients. Heat to approx. 185 degrees (you want it hot so as to not slow the cooking time when added to the ribs)

For Ribs:
Place ribs in large pot and cover with water. Bring to boil and then turn down to a simmer for 45 min. (this is to remove some of the fat. I might try doing the same under the broiler next time which would also brown the meat a little)

Place slabs of ribs in roaster. One slab of baby back and one slab of spare ribs fit perfectly in 18-quart electric roaster. With the above amount of sauce I did two layers.

Add preheated sauce. Use long stem thermometer to keep temperature about 185 to 205 °F. Cook about 3 hours while basting ribs occasionally.

For the last hour I had the lid turned sideways to allow the sauce to thicken. I also found it necessary to up the temp to 300 for the last hour to help thicken the sauce.

Personal Notes:
Personal Notes:
I asked Kenneth Friend, a work acquaintance for his rib recipe. It arrived as a 6 page document with an additional letter attached. You had to know Kenneth. =) This is my condensed version.




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