Linda's Bar-B-Que Ribs
If you are only making 1 slab of ribs, you can cut rub recipe back to teaspoon measurements. I always make extra for leftovers, but never seem to have any--no matter how many slabs I make.
Everybody loves my ribs! Try 'em.
Submitted by: Linda from Floral City, Florida
Yield: 1 slab for 2 people
Preparation Instructions:
Cut the baby back ribs into serving sections (2-3 ribs each).
Mix together the sugar and spices for the dry rub. Adjust seasonings to your own taste. Sprinkle the dry rub over ribs. Place ribs in a zip-loc bag and refrigerate for 1-2 hours.
Put ribs in pot large enough to hold the ribs along with 2-3 cans of beer. You can use water, but be sure the ribs are covered. Simmer in beer for 3 hours.
Heat oven to 225°F. Put the ribs on a baking sheet and mop with Stubb’s Mopping Sauce. Cover with foil and bake 1 hour. Before serving brush with Stubb’s Bar-B-Que Sauce.
thespicehouse.com
This is absurd!!!!! Ribs never get “simmered” or “baked”!!!!!!
I used spice on pork tenderloin and placed in a smokers bag and cooked on grill outdoors great flavor great seasoning
Sorry Jo didn’t like my ribs. However, she might consider the people who live in condo’s and highrise apartments that don’t have access to grills because of fire department restrictions.
Ribs are actually braised quite often to liquify the fat and make the meat tender. After that, they are usually grilled, or in the case of the grill-less, they could be broiled.
Slow cooking in the oven at low heat is akin to what is done in a smokehouse (minus the smoke) with low dry heat.
I’ll give the recipe a shot, but may change up the cooking technique just a little. (Rated 3 as an average, since I don’t know yet)