Sunday has arrived but today's supper preparation started on Friday! We are under a Blizzard warning for the next 24 to 36 hours so this was a good choice for today. During BBQ season, feel free to make this outside but I love my oven for these yummy ribs.
Happy Cooking!
Step 1:
The Brine.
6 cups water
1/3 cup salt
1/3 cup dark brown sugar
1/2 cup apple juice
splash of liquid smoke
1 Tbsp Onion powder
1 Tbsp Garlic powder
Fresh or dried thyme
8-10 crushed pepper corns
Whisk this all together in a large, 8 cup measuring cup. When the sugar and salt has dissolved, add about 2 cups of ice cubes. Stir till melted.
THE MAIN EVENT:
2 Racks of Baby Back Ribs
Clean these babies up. and cut into thirds. Place in a large container.
Pour the brine over and refrigerate for 6 to 48 hours.
When you're ready to cook, remove from refrigerator and preheat oven to 300F.
Line a large baking sheet with parchment. It would be awesome if it was large than the pan because you want to put a rack on the pan and pour some of the brine into the bottom of the pan.
Step 2:
The Rub
1/3 cup brown sugar
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Paprika
Cayenne
Pepper
Whisk all together in a bowl.
Pat ribs dry with paper towel and season ribs heavily.
Cover with parchment and foil and carefully place in preheated oven for 2 - 3 hours
After about 2 hours, Remove tin foil and up the oven heat to about 375F.
Let ribs brown up and dry out a bit. I give it 10 minutes or so on each side.
Step 3:
The Sauce
1 1/2 cups ketchup
1/3 cup brown sugar
1/4 cup molasses
1/2 Tbsp Garlic Powder
2 tsp Paprika
1 Tbsp chili powder
2 Tbsp Cider Vinegar
2 Tbsp Worchestershire sauce
Whisk all together in small sauce pot.
Simmer for 15-20 minutes. Whisking frequently.
Remove from heat.
After the ribs have dried out a bit, slather both sides with BBQ sauce. 10 minutes between each baste. Baste twice on each side.
The wait it over!
You can now enjoy with a nice salad and some crispy onion bites!
* Onion bites are just onion pieces I dipped in a seasoned flour, egg wash, seasoned flour again and deep fried!*
Happy Cooking!
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