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Tuesday, July 23, 2013

Best Darn RIBS Ever

Best darn ribs ever they take a little time but they are SO WORTH it!
 This makes a wonderful, tender moist rib, check out my recipes for Rubs, seasonings, marinades and more

Serves: 4-6
 1 package of country style ribs or 1 rack pork spareribs I prefer country style ribs because they have much more meat

1 c original sweet baby rays bbq sauce(or Your favorite)
1/4 c brown sugar
1/4 c honey
2 Tbsp liquid smoke
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2-3 clove garlic, minced
1 Tbsp grill-mates mesquite seasoning
1/4 c cola (not diet)
1/4 c bourbon, optional
1 tsp black pepper
1 Tbsp adobo seasoning

1/4 c brown sugar
1/4 c paprika
1 tsp black pepper
1 tsp white pepper
1 Tbsp chili powder
1 Tbsp garlic power
1 Tbsp onion powder
1 tsp ground red pepper
2 tsp ground cumin
1 Tbsp kosher salt

How to Cook these:
Prepare pork ribs the night before
Lay Rack on a large cutting board. Trim off excess meat flap because it won't cook the same as the rib meat.
(Baby ribs don't come with any extra flaps of meat, but spare ribs often do.) Trim a lot of the extra fat, leave just a little
Turn rack over so the meaty side is face down. There's a thin membrane that goes over all the bones, removing this membrane is optional, but is a good idea because it can become rubbery and chewy if cooked on the ribs. Remove it by pushing a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones. Wiggling your tool around should give you enough room to get a finger beneath the membrane. Once you have a grip on the membrane, pull it away from the back of ribs. Using a paper towel can help you grip the membrane better if your fingers slip. Cut ribs into two or three sections.
Marinate ribs (To prepare marinade combine ingredients in bowl and wisk well) over night or at least 12 hours.

In the morning take ribs out of fridge and towel dry.
Cover both sides of the rack with a generous portion of spice rub and rub in well. (For Rub: Combine ingredients together in a food processor blend for 30 seconds, transfer to an airtight container. (You can keep this for 6 months). Use your hands and rub mixture into the ribs. After both sides have been rubbed with spice rub, wrap in aluminum foil or plastic wrap. Place ribs back in refrigerator ( I refrigerate them 2-3 hours)until 1/2 hour before putting in oven, allowing the rub to do it's thing.

Remove ribs from fridge 1/2 hour before putting in oven to allow meat to come to room temp. Place ribs in a
large roasting pan and cover tightly with aluminum foil and bake in a 275 degree oven for 2 hours. Flip ribs 1/2 way through cooking.
After the ribs are done cooking remove from aluminum foil. Place ribs on grill using your favorite BBQ sauce
until ribs are glazed and sugars are caramelized.

Enjoy with your favorite sides

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