Candace in the Kitchen

Archive for the ‘Pork’ Category

Ribs are pretty easy to cook. Once you get them prepped you just throw them in the oven or on the grill for a few hours, baste with BBQ sauce and serve.

I found this rub here and adapted it according to what I had on hand. I made a double batch  to make sure that I had enough. It was too much so I just stored the rest in a ziploc bag.

Ingredients:

1/2 C brown sugar

1/4 C paprika (I only had smoked paprika so I used less than this so it wouldn’t be overly smoky)

1 T black pepper

1T salt

1 T chili powder

1 T garlic powder

1 T onion powder (I omitted because apparently we are out…)

1 t cayenne pepper

Directions:

Mix all ingredients and store in an airtight container.

To prep ribs: remove the membrane that covers the bones. You should be able to grab it at one end and peel it off completely.

Sprinkle both sides of the ribs with the rub and massage with fingers to coat.

Put on a large baking sheet and cover with foil.

Refrigerate at least 3 hours, overnight if possible.

To cook:

Remove ribs from refrigerator and place in a 250 preheated oven.

Bake covered for at least 2 1/2 hours, checking occasionally and basting with pan juices.

After the 2 1/2 hours brush with BBQ sauce (recipe below) and either put on the grill for 25 minutes or increase the oven temperature to 450 and bake for an additional 25 minutes, basting occasionally, until browned.

BBQ Sauce:

There are really no precise measurements for this. You just add stuff and taste it until it tastes right to you.

I’m listing the ingredients starting with what you need the most of down to what you need the least amount of with guesstimates on how much I use. After adding those amounts taste it and add more of what you think it needs. Helpful, I know.

Ketchup (1.5 C)

Molasses (3/4 C)

Cider vinegar (about 1/4 C)

Lemon juice (about 1-2 T)

Soy sauce (just a dash)

Mix all ingredients and baste ribs. Heat extra sauce to serve on the side for dipping.