Do you want to taste some mouth-watering, fall-off-the-bone goodness? If the answer is YES, you'll want in on this recipe I nabbed from a friend in the States who BBQ'd up some smokin' hot ribs for us while we were down there visiting. I finally got the chance to try the recipe myself, and let me tell ya....MAJOR yummo happening here. Of course, if it works for ME I want to share it! So, here we go :)
4 lbs baby back pork ribs, or pork spareribs
Barbecue sauce for coating (use your own, or use the recipe below)
24 hours before you should take defrosted ribs and cut them into four pieces that will fit onto a plate. Coat the ribs, front and back, with the BBQ sauce. Be liberal with it! Wrap each piece of ribs into it's own piece of tin foil, and wrap it tightly. You can now place the ribs in the fridge for 24 hours. This will really get those flavors infused into the meat. YUMMO!
The day of, preheat the oven to 300 F. Place the ribs in the oven, right on the rack, with the seam of the tinfoil facing upward. You are going to cook these babies for 2 hours at this lower temp. This will really let that meat fall right off the bone. Oh, mercy!
Remove from the oven and slather even more BBQ sauce on these babies. Make sure to save some to put on right before serving, too. Now you are going to grill those ribs for about 2-4 minutes on each side - just until you see several spots of charred, blackened sauce. Be careful not to burn!
DONE! Right before serving, slather more BBQ sauce on these and prepare to get messy! We loved these and I hope you will, too!
Here is the BBQ sauce recipe you can make yourself:
1 cup ketchup 1/4 tsp garlic powder
1 cup vinegar 1/4 tsp onion powder
1/2 cup dark corn syrup 1/4 tsp Tabasco sauce
1/2 tsp salt
1. Combine all of the ingredients in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-40 minutes, when the mixture thickens, remove it from the heat. If you want the sauce thicker, just cook it longer. If you want it thinner - add a bit more vinegar.