SLOW-COOKED BAR-B-Q RIBS

This recipe is one that I have prepared on numerous occasions and have always had very positive feedback from. The prep is very simple, as is the sauce that will be spread on the racks. This recipe is perfect for either grilling or baking in the oven. Although this recipe shows the oven process you follow the same for grilling. It is a slow process but one that is worth the wait. Below you will find the step by step process complete with pictures. 

Ingredients:

2 Racks of Beef or Pork Ribs

Salt

Pepper

Garlic

1/2 Cup Budweiser Barbecue Sauce

1/3 Cup Brown Sugar

1/2 Tsp. Cayenne Pepper

1/2 Tsp. Tabasco Sauce (Habernero Flavor)

Our first step will be to give the rack of ribs a dry rub. Start by taking a garlic clove and after shelling, simply rub onto the top and bottom of the ribs. You can rub the garlic rather liberally or if you are like I am, a garlic-nut, you will want to rub the garlic on rather thick. Next add sat and pepper evenly to both bottom and top of ribs making sure that you have covered the entire portion so that there are no unseasoned spots. Lightly sprinkle cayenne pepper on both sides and with hands rub the seasoning mx into the meat vigorously. Once done, place on baking rack let sit for 30-minutes to an 1 hour covered in non-stick foil. 

While the ribs are setting, grab a glass bowl and mix the following. 1/2 cup of Budweiser bar-b-cue sauce, 1/3 cup of brown sugar, 1/2 tsp. of cayenne pepper and 1/2 tsp of Tabasco Sauce. With a whisk, mix all the ingredients together until they have all married together and thickened. Depending on the consistency and taste that you desire you may leave as is for a nice thick savory sauce or add more brown sugar to sweeten and/or add ketchup to loosen the texture. I like the sauce to be thick so that it soaks into the ribs and makes each bite full of sauce so I leave as is, but it is up to the cook.

Place the baking rack with the ribs on it onto a baking sheet and fill the baking sheet under the rack with water (this helps to steam the ribs while cooking) and set the oven temperature to 250 degrees. Place the ribs in the oven covered and let cook for 1 hour. Once they are removed they should be similar to the picture below.

After the hour of cooking raise the temperature of the oven to 300 degrees, remove the foil and allow the rack of ribs to cook for the next 1.5 to 2 hours (use a timer). 

After 30 minutes check the ribs by pulling them out and using a knife or fork to check the tenderness of the meat. At this point the meat should be browning and ready for the sauce to be added. Take the sauce that you mixed earlier and using a brush, dip the brush into the sauce and liberally coat the racks with the sauce. 

Replace the racks back into the oven and repeat the process every 30 minutes for the duration of the time left until you have allowed the sauce to marinate and penetrate the meat and then coat the outside of the racks. When the timer sounds, turn off the oven, open the oven door and simply coat the ribs once more with the remaining sauce. Allow the racks to cool (approximately 20-30 minutes) and then remove from the oven and from the racks. At this point cut the ribs individually or in pairs and plate them for presentation to table ( see below). 

Happy eating and should you have any questions or concerns about the process or ingredients feel free to contact me at zmorganII@gmail.com or at twitter @zmorganII.