For everyone who will be grilling today and/or tomorrow here are some recipes for BBQ Ribs. Easy and delicious. Don’t worry if yours doesn’t come out looking like the pictures. They never do!
2 1/2 LBS country style pork ribs
1 tbsp garlic powder
1 tsp ground black pepper
2 tbsp salt
1 cup barbeque sauce (Bottle of barbeque sauce)
Place a large pot of water on the stove top. Put all of your season into water and mix it all in there. Place the ribs into the seasoned water. Bring water to a boil and cook until ribs are tender. You can cover the pot or leave uncovered.
Pre heat oven 325 degrees F (165 degrees C)
Remove ribs from pot once done, and place into a baking dish. Pour your one cup of barbeque sauce over the ribs, but if your like me and want them babies smothered in barbeque sauce you use the entire bottle. Cover dish with aluminum foil.
Place in your pre-heated oven for 1 to 1 1/2 hours. Or until internal temperature of pork has reached 160 degrees F (70 degrees C)
Once done take out and serve.
Will be extremely hot, remember to blow. 😉 Great with mashed potatoes and corn on the cob.
8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
1 1/2 cups store-bought or homemade barbecue sauce plus more (Entire bottle or a lot of homemade sauce)
Preheat oven to 350°. Place each rack of ribs on a double layer of foil; sprinkle seasoned salt all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
DO AHEAD: Ribs can be baked up to 3 days ahead . Cover and chill juices. Rewrap ribs in foil and chill. (Optional)
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add water to rib juices, if needed, to measure 1 1/2 cups (Optional). Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Will be extremely hot, remember to blow 😉 Great with mashed potatoes and corn on the cob.