I made this last night. Some of the best ribs I've ever made.
4 lbs pork ribs - I always get St.Louis style pork spare ribs. It doesn't have to be 4lbs. Just whatever comes in the pack.
3/4 cup light brown sugar
1 teaspoon hickory smoke salt ( I used reg 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) - I used a *blackberry bbq sauce* which is what really made these great.
*recipe below*
Directions:
Preheat oven to 300 degrees f. - I used 275f for about 2hrs 40 mins.
Peel off tough membrane that covers the bony side of the ribs. - This is a silvery , shiny looking thing. Take a fork or knife, cut under the membrane , use a napkin or w/e to grip the cut part and peel it off. Kind of a pain the first time you do it.
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. - I usually test doneness with a toothpick. If it slides through the meat like its butter, it's ready.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs. - I took the ribs out of the foil and put them into another pan for use under the broiler.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly. - I did 3 mins on the meaty side and 2 on the bony side. Also, make sure the ribs are RIGHT under the broiler. Like 1-2 inches. Be careful not to burn yourself.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce. - I've not tried on the grill yet, mainly because heating up charcoal and using it for 5 mins is kind of a waste.
BBQ sauce recipe.
1 1/4 cup blackberries
1/4 cup ketchup
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup minced fresh ginger << That is a shitload of Ginger and i didn't use anywhere near that amount. Ginger is spicy, so use (or don't use at all) to your liking. I used a couple lil spoonfulls.
1/2 tsp salt
pepper to taste
hot sauce to taste (I did not use any)
Combine all the above ingredients into a blender or food processor and blend until it turns into a puree.
Place the puree in a 1 quart microwave safe dish. Cover with a piece of wax paper and microwave for 4 minutes.
Stir and microwave for another 4 minutes, stirring if needed. - I used the stove instead of the mircowave. Covered and simmered sauce for about 10 mins, stirring every cpl of mins.
* You can strain the sauce through something if the seeds bother you. I didn't have any problems with the seeds.
Makes 1 1/3 cups sauce.
4 lbs pork ribs - I always get St.Louis style pork spare ribs. It doesn't have to be 4lbs. Just whatever comes in the pack.
3/4 cup light brown sugar
1 teaspoon hickory smoke salt ( I used reg 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) - I used a *blackberry bbq sauce* which is what really made these great.
*recipe below*
Directions:
Preheat oven to 300 degrees f. - I used 275f for about 2hrs 40 mins.
Peel off tough membrane that covers the bony side of the ribs. - This is a silvery , shiny looking thing. Take a fork or knife, cut under the membrane , use a napkin or w/e to grip the cut part and peel it off. Kind of a pain the first time you do it.
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. - I usually test doneness with a toothpick. If it slides through the meat like its butter, it's ready.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs. - I took the ribs out of the foil and put them into another pan for use under the broiler.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly. - I did 3 mins on the meaty side and 2 on the bony side. Also, make sure the ribs are RIGHT under the broiler. Like 1-2 inches. Be careful not to burn yourself.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce. - I've not tried on the grill yet, mainly because heating up charcoal and using it for 5 mins is kind of a waste.
BBQ sauce recipe.
1 1/4 cup blackberries
1/4 cup ketchup
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup minced fresh ginger << That is a shitload of Ginger and i didn't use anywhere near that amount. Ginger is spicy, so use (or don't use at all) to your liking. I used a couple lil spoonfulls.
1/2 tsp salt
pepper to taste
hot sauce to taste (I did not use any)
Combine all the above ingredients into a blender or food processor and blend until it turns into a puree.
Place the puree in a 1 quart microwave safe dish. Cover with a piece of wax paper and microwave for 4 minutes.
Stir and microwave for another 4 minutes, stirring if needed. - I used the stove instead of the mircowave. Covered and simmered sauce for about 10 mins, stirring every cpl of mins.
* You can strain the sauce through something if the seeds bother you. I didn't have any problems with the seeds.
Makes 1 1/3 cups sauce.
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