My sister's recipe
I realize this will take a while to make, but my sister swears they rule, and she wasted a lot of money at school for this sh!t.
(names changed to protect the innocent)
Hi guys,
Yesterday I reached BBQ nirvana with my baby back ribs. And they are
SO
EASY to make, so I thought I'd write you guys with the recipe.
$#^!'S DEEEELICIOUS RIBS
***********************************
4 slabs baby back ribs
Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika (I used a mix of sweet paprika and hot paprika)
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder (I used a mix of ancho chili powder,
chipotle
chili powder, and hot chili powder)
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
* For my spices, I go to Penzey's Spice Store. They are impeccably
fresh
and of the highest quality. Their chili powders, paprikas, and
cinnamons
alone make it worth it, plus they have many hard-to-find dried herbs
and
spices. You can order from them at
www.penzeys.com.
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Finishing Glaze:
1/2 cup honey
1 1/2 cups of your favorite barbeque sauce (making good sauce is a
whole
other issue. For now, I am using Big Bob Gibson's Habanero BBQ sauce.
Big Bob Gibson's is a famous bbq restaurant in Decatur, AL. $#^%#%&#'s
parents brought us 2 bottles. It will soon be available to purchase
online. I think for now you can call the store to order it. It is
really
worth it. Both their original sauce and the habanero sauce are
excellent.
Their original sauce has won all sorts of prizes.)
Instructions:
Preheat the oven to 250 degrees.
Mix all the dry rub ingredients together in a bowl. You may not use
all
of the rub, so pour some off into a separate container to rub onto the
ribs as you need it, then keep the rest of it uncontaminated. The
uncontaminated rub can be stored in an airtight container in a dark
place
for about 3 months. It's good rubbed on pork chops before grilling
them,
and it would probably be nice on chicken, too. Anyway, once you've
assembled the rub, you need to prep the ribs. Lay each slab on a
cutting
board meat side down, so you're looking at the bone side. There is a
membrane that runs the length of each slab. Slide your boning knife
in
between the meat and the membrane... this is the hardest part because
the
membrane is thin. Once you get a little of the membrane separated
from
the meat, use a paper towel to grab onto it and pull it off. If
you're
careful, it will come off the length of the slab pretty easily. If
you
skip this step your ribs will not be as meltingly tender and
wonderful.
Once you've removed the membrane from all the slabs, rub them with the
spice mix on both sides. You want to use enough of it so that a
coating
adheres all over, but not so much that it's heaped on. A good rule of
thumb is that once you've rubbed the mix in, pick up the slab and
shake it
to get off the excess.
Line 2 big sheet pans with aluminum foil for easier clean up. Place
the
ribs meat-side up on a broiler pan and bake for 2 hours and 15
minutes.
Then pull the slabs from the oven, and place each rib meat-side down
on
its own doubled aluminum foil square. The foil should be large enough
to
completely wrap the rib. Mix the Second Stage juices. Pour 1 cup of
liquid over each rib. At the same time wrap and seal each rib tight.
Lower the oven temperature to 200 degrees. Return the ribs to the
oven
for no less than two hours, and as long as six. The longer you cook
them
at a low temperature, the more tender and falling off the bone they
will
be. I literally cooked my ribs for a total of 8.5 hours yesterday.
After
they've been in for several hours, remove them from the oven and open
up
the foil to expose the ribs. Put the back in the oven uncovered,
meat-side up, for 30 minutes.
Finally, remove the ribs from oven and increase oven temperature to
350
degrees. Brush the finishing glaze on both sides of the ribs. Place
them
back in the oven for 10 minutes, or until sauce caramelizes.
This makes 6 to 8 servings, depending on how big of eaters you're
feeding
and what sorts of sides you serve. I figure at least a half slab per
person. I like to eat very light for the entire day, then serve these
with corn muffins, corn on the cob, and homemade coleslaw and potato
salad. #$$^ and his dad both said my ribs last night were the best
they've ever had. The only other thing I'd like to try for next time
is
to impart a smoky taste. On that note, I'd like to say that I think
it
would be difficult to cook the ribs over a charcoal fire, because it
is so
difficult to maintain a low, even burn. If you are gifted at doing
so, by
all means, try them on your charcoal grill with some soaked wood chips
added for smoke. Next time I make them I intend to try them on our
new
gas grill with the burners set to low, the lid closed, and an aluminum
pan
of soaked wood chips placed on one of the burners to generate smoke.
I realize I have just written a dissertation on ribs, but I just wanted
to
share this with you all because they were so very incredible! TRY THIS
RECIPE!!!
Love,
#@#%!
