Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂
At least his belly was full 😛
We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.
I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.
I like doing a dry rub first then adding BBQ sauce on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂
These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂
And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!
Now I made 4 racks so everyone would have plenty of leftovers 😛
mix all in bowl, then I added the brown sugar
all my ribs
Pull the skin off the back of the racks
spray my foil
add the rub to the ribs all over
put them in foil on baking sheets
cover with another piece of foil
make packets and I put the entire baking sheets in my fridge
for 24 hours 🙂
Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven
after 3 hours, I cut the top piece of foil off
look at how tender the meat is 🙂
add your favorite BBQ Sauce and put back in the oven
1 full rack of Baby Back Ribs
Rub – Makes about 1 cup
1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin
1 bottle of your favorite BBQ Sauce
Preheat oven to 300 degrees.
Mix all spices together in a bowl, set aside. Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.
Take ribs out of the refrigerator about 1 hour before cooking.
Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs. Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.
(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)
Place the package on a baking sheet and bake for 3 hours, after 3 hours take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.
The meat just melts off the bones, so GOOD!
Bones clean 🙂 enjoy!!