fail-proof ribs!
I don't want to get myself in the middle of a dry vs. wet ribs war, but for me, the wet ribs are a lot easier to make. I am both smoker-less and skill-less at the grill, and this recipes comes out for me every time!
The meat falls off the bone and it's covered in just the right amount of get-it-all-over-your-face BBQ sauce.
You start by allocating two ginormous portions of spare ribs (or you could just use one, but I was feeding a crowd and have an unhealthy lurve of leftovers).
I used a work-with-what-you've-got recipe for a dry rub: salt, pepper, garlic powder, paprika, celery salt, all-spice, and cumin.
Then I coated each rib generously with the spices and seared it off on the grill to get that lovely char to seal in all the goodness.
After letting it rest, I cut up the ribs into smaller portions (some two, some three) and nested them in that super huge roasting pan that hasn't seen any playtime since Thanksgiving.
I added a bottle (or you can use a can) of beer - I chose a Blue Moon. And two bottles of your choice of BBQ sauce. I chose a Memphis-style sauce.
Cover the entire pan in foil, bake in a 350 degree oven for 1 1/2 hours, flip the ribs and bake for another hour. Peel off foil and bake for a final 30 minutes, and it's chow time!
I love using this recipe because it frees me up to take care of other things in the meantime - and the leftovers make awesome BBQ sandwiches the next day. Save some of that sauce left over in that pan and shred any of your leftover ribs!
The meat falls off the bone and it's covered in just the right amount of get-it-all-over-your-face BBQ sauce.
You start by allocating two ginormous portions of spare ribs (or you could just use one, but I was feeding a crowd and have an unhealthy lurve of leftovers).
I used a work-with-what-you've-got recipe for a dry rub: salt, pepper, garlic powder, paprika, celery salt, all-spice, and cumin.
Then I coated each rib generously with the spices and seared it off on the grill to get that lovely char to seal in all the goodness.
After letting it rest, I cut up the ribs into smaller portions (some two, some three) and nested them in that super huge roasting pan that hasn't seen any playtime since Thanksgiving.
I added a bottle (or you can use a can) of beer - I chose a Blue Moon. And two bottles of your choice of BBQ sauce. I chose a Memphis-style sauce.
Cover the entire pan in foil, bake in a 350 degree oven for 1 1/2 hours, flip the ribs and bake for another hour. Peel off foil and bake for a final 30 minutes, and it's chow time!
I love using this recipe because it frees me up to take care of other things in the meantime - and the leftovers make awesome BBQ sandwiches the next day. Save some of that sauce left over in that pan and shred any of your leftover ribs!
I suppose that's only if you have any leftovers...
Photo Cred: Lauren (we are instagraming machines)
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