| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Paprika |
| 2 1/2 |
tb |
Fresh ground pepper |
| 2 1/2 |
tb |
Salt |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
tb |
Onion powder |
| 1 |
ts |
Cayenne pepper |
| 2 |
lg |
Racks baby back ribs |
|
|
Your favorite BBQ sauce |
INSTRUCTIONS
Combine all dry ingredients in bowl. There will be more of this wonderful
mix than you need. Save it in a zip lock bag in a cool dark place. You can
use it on any pork with wonderful results.
The night before you intend to serve the ribs, coat the ribs in all the
spice mix you can (until it falls off). Place ribs in zip lock bag and put
in refrigerator.
The day you wish to serve the ribs, remove them from the refrigerator seven
hours (that's right 7 hours) before you want to eat and add more spice mix
as above. Preheat your oven to 225 degrees F (THAT'S RIGHT! TWO HUNDRED AND
TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow
pan and place in oven fat side up. You now have five hours to make side
dishes and goodies to go with your ribs. Use this time wisely. I usually
watch football. After five hours, coat both sides of the ribs with your
favorite sauce. Continue cooking, adding more sauce in another half an
hour. After six hours of "low and slow" cooking, you should be able to pull
a nice shiny rib bone right out of the rack of ribs with no meat attached.
This is when they are done. If you can't do this yet, put on more sauce,
continue to cook and tell your family that the wait will be worth it. It
will!
It took me a long time to perfect this method. It is a combination of
common smoking knowledge, a good spice mixture, and a few tasty mistakes. I
hope your family enjoys it as much as mine.
Posted to MM-Recipes Digest V4 #293 by shannon@searnet.com on Nov 09, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”