Bar-b-que Spareribs

Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

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Directions
Preheat oven to 300 degrees F.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub.

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven.  Heat broiler.

Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.

Brush on sauce.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.  Turn ribs over.  Repeat on other side.

Alternately, you can grill the ribs on your grill to cook on the sauce.

Home Version of TGI Fridays'

Jack Daniels Bar-b-que Sauce

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Ingredients:

2 tsp vegetable oil

1 cup red onion (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 tsp. Jack Daniel's whiskey
1/4 cup apple cider vinegar
2 tsp soya sauce
1/4 tsp tabasco
1/2 cup beef broth
1/8 tsp cayenne pepper
1 cup dark brown sugar, packed 

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Preparation :

1. In a saucepan heat the oil and sauté the onion and garlic over low heat until translucent.
2. Add the whiskey, vinegar, soya, tabasco, broth and cayenne.
3. Stir and boil for about 10-15 minutes until the sauce is concentrated to  1/2 of the original volume.
4. Add the sugar and stir to dissolve.
5. Reduce heat and simmer until the consistency of the sauce is syrupy. This will take 10-15 minutes.
6. Pour the sauce into a metal bowl that's resting on ice and water to cool it down.
7. Keep refrigerated.

Slow Cooked Baby Back Ribs

               SLOW COOKED BABY BACK RIB RECIPE

Today's recipe is from a friend of  several years who follows the blog and also enjoys cooking.  Both he and his wife are two people who enjoy great food with a good glass of wine.   I raise my glass and say cheers and Thank You BJM!

Directions:

Purchase two (or more) packages of meaty Baby Back ribs.  Sear ribs on grill.  Remove and allow to cool to handle.  Place a sheet of Saran (or similar) Wrap on the counter, approx 1.5X the length of the rack.  Rub the ribs LIBERALLY with liquid smoke- on both sides.  Sprinkle the rack with your favorite rub (do not rub in), if desired.  Securely wrap the rack in the Saran Wrap.  Optionally, you can add an additional wrap of aluminum foil. Do the same process for the second and subsequent rib racks.

Set the oven to 180 degrees.  Place the ribs unwrapped on an oven broiling pan (to collect the drippings as the ribs cook).  Bake the ribs at 180 degrees for 5 1/2 to 6 hours.  Remove the ribs from the oven and place on a SIDED cookie sheet to cool.  At this point the cooked ribs can be refrigerated or frozen, to be finished later.

Transfer the ribs to the SIDED cookie sheet and liberally brush the racks with your favorite BBQ sauce.  Place the ribs directly on your grill at med-high temperature long enough to heat the rack and caramelize the sauce.  When finished, remove the ribs from the grill on the SIDED cookie sheet and serve with additional BBQ sauce.  Cut the rack in half, if desired.  The meat will fall off the bones.

Note: the SIDED cookie sheet and oven broiler pan are necessary to collect the grease which accumulates when cooking.  The end results are tender and moist ribs.

BJM