Tuesday, September 22, 2009

Barbeque Ribs Anyone Can Make!

104. Prepare to be delighted!!! This Barbeque Rib recipe is so stinkin' easy but the bold flavors will knock your socks off...can you tell I've been watching Guy Fieri lately. I was always afraid to try ribs because I had heard so many stories of how difficult and lengthy the process is. I watched Alton Brown make BBQ Ribs once and it takes him 3 days...nope...not for me!
Till I tried this recipe...what a breeze...I just roast them the night before and sauce them and grill them right before the meal.

This recipe comes from my beautiful friend Heidi. She made these ribs for a party and I fell in love. She was gracious to share her recipe.

Sticky Sweet Ribs

2 racks pork back ribs, about 4 pounds (Costco is best bargain! in NY)

1 1/2 cups barbeque sauce, plain

1/4 cup pancake syrup, maple

1/4 cup brown sugar

4 tablespoons white vinegar (I used apple cider vinegar once and white balsamic once...both tasted fantastic!)

McCormick’s Grill Mates Montreal Steak Seasoning, enough to cover ribs

(I used this brand and they were delicious.)


Mix barbeque sauce, maple syrup and brown sugar, set aside (u can add more syrup/sugar if desired; also, u can add herbs to make it spicy or savory, but not needed) I doubled the recipe so there would be extra after you grill them.

Preheat oven to 400 degrees

Place ribs in their racks(I just mean do not cut them) w/meat side up, bones down, in a large baking/casserole dish or roasting pan. (My pan isn't long so I will cut off several ribs and place under the rack of ribs...they tend to be more tender =-)

Shake Montreal Steak Seasoning all over meat-side of ribs, enough to evenly cover

Pour vinegar into bottom of dish or roasting pan, with ribs and cover tightly with aluminum foil.

Bake about 90 minutes or until very tender (I never have to do more than 90mins)

Remove from oven and carefully lift off tin foil - watch out for steam- OUCH!

The ribs are now fully cooked and just need to be 'sauced' finished'

Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce

Cook until they start to develop grill marks, and turn over - now baste the top

You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do

Give 'em one extra baste after they've been removed, just before you serve them.

We made these and took them to a picnic on Labor Day...what a treat!

"Whether the weather be fine

Or whether the weather be not

Whether the weather be cold

Or whether the weather be hot

We'll BBQ in all the weather

Whatever the weather

Whether we like it or not."

~ Old Saying


beedeebabee♥ said...

Lilly...I don't eat meat, but my mouth is watering anyway!!! I have to make these for my three guys. They'd love them! Your recipes are so wonderful and so are your pictures. I printed out your bread recipe, but I didn't get a chance to make it today. Maybe tomorrow! I really love your blog! Hugs, Paulette

Joyce said...

It's almost 10 PM and now I will be craving these for the rest of the night. Probably dream about them too:) Guess what we will be having this week for dinner:)Thanks for sharing.

Esther said...

That recipe for ribs is the best. They even taste good without the bbq sauce. Mmmm, I could go for some right now!

Kate said...

These look wonderful. My hubby loves BBQ ribs. We will have to try these out. Love the quotation, also. That is so perfect!

beedeebabee♥ said...

Hi Lilly! I just wanted to tell you that I made these ribs for my guys last night, and they were licking their fingers!!! Thank you for a great recipe! I know I'll be making this one a lot! Hugs, Paulette


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