Bar-B-Que Ribs

prep time:: 15 min
total time:: 3 hr

Makes 10-12 servings

karen Houser

The BEST Bar-B-Que Ribs! One of Katie’s favorite foods.

ingredients

4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons 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
Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab
Third Stage:
3/4 cup First Stage rub
1/4 cup brown sugar
Finishing Glaze:
1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
1/2 cup honey

directions

1
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
2
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
3
Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
4
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
5
Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. You can also put them on the grill for the final 10 minutes for an extra smoky flavor.

notes

I have skipped the 2nd stage and they are still good. When cooking for a crowd I usually just bake them in the oven only. Then I cut them into serving size pieces, put them in my electric roaster and keep warm.

Source: karen Houser