Ribs

BBQ season should be year round. BBQ pork ribs are a summer favorite and I make sure to stock up on pork ribs when they go on sale because everyone loves them.

I am always in search for the next great BBQ pork ribs recipe. I came upon this Fall Off the Bone Pork Rib recipe and made it for dinner tonight. This one is a keeper. Between the dry rub and the bbq sauce, you are going to love these tender ribs. I like to serve this meal with homemade coleslaw and some farm-fresh corn on the cob.

Ingredients

• one rack of pork baby back ribs
• juice of one lemon
• 1/4 cup dry rub (recipe below)
• 1/2 cup barbeque sauce (recipe below)

Directions

• Preheat oven to 300° F.
• Remove excess fat from ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove.
• Cut ribs apart into individual pieces.
• Rub ribs all over with lemon juice.
• Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
• Bake in the oven for 2 1/2 hours.Remove from oven & pour off liquid.
• Brush bbq sauce over all sides of ribs.

Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.

Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Dry Rub

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons chili powder (not powdered chili)
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground pepper

Directions

• Mix all ingredients together

BBQ Sauce

Ingredients

• 2 teaspoons olive oil
• 1/2 cup onion, finely diced
• 1 clove garlic, minced
• 1/2 cup cider vinegar
• 1/2 cup water
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 Tablespoons molasses
• 2 Tablespoons spicy mustard (I use Guldens’ Spicy Brown Mustard)
• 1 Tablespoon Worcestershire Sauce
• 2 teaspoons chili powder (NOT powdered chili pepper)

Directions

• Heat oil in a saucepan over medium-high heat and sauté onion & garlic for 2 minutes until golden brown.
• Add everything else and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for about 25 minutes. Sauce with thicken as it cools.

Notes: This is NOT a spicy, hot sauce. International cooks, please note: Use chili powder, NOT POWDERED CHILI PEPPER, which is extremely hot.

Source: Jenny Can cook