One Year Ago: Homemade Pierogis
We had my granddaddy over for dinner tonight and my husband suggested that we have ribs. Mmm! These turned out tender and tasty! Use your favorite store-bought BBQ sauce (Sweet Baby Ray's is our favorite) or make your own (see my recipe here) These ribs can easily be made without the spice rub, which would save a ton of time, and they are still very tasty. In fact, my husband prefers them without the spice rub; I, however, prefer the rub. To make the ribs without the spice rub, simply bring the ribs to room temperature as iterated in the below recipe and season with salt and pepper before throwing them in the oven. The spice rub recipe I used is from food.com. When these are done cooking, you can throw them on the grill over high heat for a little to give them a nice crust..
- Pork baby back ribs, 3 lbs
- 1/4 c brown sugar
- 2 tbsp c smoked paprika
- 1/2 tbsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/4 tbsp salt
- 1/8 to 1/4 tsp cayenne (I omitted for the sake of my daughter)
- Beer, for basting (and sipping)
- BBQ Sauce - Click here for my homemade recipe
Cover and refrigerate overnight.
5 hours before serving the ribs, rub the remaining spice rub evenly over the front and back sides of the ribs. Allow the ribs to sit out for 30 to 45 minutes to reach room temperature and set out the BBQ sauce to reach room temperature as well.
Preheat oven to 225 degrees. Bake for 4 hours on a tin foil-lined baking sheet. If the ribs appear dry, baste them with some beer. I basted with 1/3 cup of beer after 2 hours.
45 minutes before the ribs are done cooking, brush liberally with BBQ sauce. When the ribs are finished cooking, baste with more BBQ sauce. Allow the ribs to sit for 10 minutes before cutting into ribs.
Serve with sauce on the side and plenty of napkins.