Sunday, April 4, 2010
I started making ribs a few years ago, they turned out so good, it's usually what we make for our family 4th of July party! Yum!!! You can use the recipe for sauce that I've typed here, or use Sweet Baby Ray's Original BBQ sauce found at most Grocery stores.
2 or 3 large racks Baby Back Pork ribs (or spare ribs work okay too!)
Grill Mates Montreal Steak Seasoning
Cut each rack in half or into thirds if really big. Using heavy duty aluminum foil, tear off a square for each piece of rib. Place one piece of rib on 1 square of aluminum foil, sprinkle liberally on each side with Montreal Steak seasoning. Then bring up the two long sides of foil and roll down, then roll up ends, creating a packet. Do all the pieces of ribs this way. Can rest in the refrigerator over night or until your ready to cook. Then preheat oven to 300 degrees. Place ribs on a cookie sheet in a single layer, place in oven when hot and bake for 2 1/2 hours.Cook sauce while the ribs are cooking in the oven.
When done take out of oven and let rest for 15 minutes while grill heats up.
Remove from packet and place on hot grill for about 5 to 10 minutes per side so you get those grill marks that restaurant ribs have and the meat crisps just a bit. Brush the BBQ sauce on during the last few minutes of cooking per side. Don't put sauce on too early or it will burn. I usually get grill marks on each side, then add sauce and cook a minute or two longer per side.
2 Tablespoons vegetable oil
1/4 cup minced onion
1-1/2 cups water
1 can tomato paste
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1-3/4 teaspoon salt
1 teaspoon liquid smoke (I usually use Mesquite or Hickory flavor)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Heat oil in medium saucepan over medium heat. Add the onions and saute for a few minutes till they turn translucent and start to brown slightly. Add the rest of the ingredients, and bring mixture to a boil. Reduce heat and let simmer, stirring occasionally for 1-1/2 hours uncovered so the sauce will thicken slightly. Remove from heat until ribs are ready.