No need to order spare ribs! I've been working on this recipe for a while now, and I think it's finally ready to be shared! Juicy, tender, tender and tender, slowly roasted pork that literally melts in your mouth!
It starts with my own rib rub, mostly made up of things you already have in your pantry. The only thing you may have to order like we do is smoked salt. But it is a must for this recipe! We just order from an online company called "The Spice Barn", but you can find this item made by many companies and choose the brand you like. It has a smoky flavor like a grill that I really like. I also use it on chicken, fish and beef and add it to my chili. 😉
But it doesn't stop there! I finish with a wet barbecue sauce, sweet with a touch of honey, spicy with a little kick, and just a little smoky, too! The best of BOTH worlds! Well, the best of IMHO anyway! I also like that mine, with just a light tug, is roasted until the meat is completely clear of the bone.
I recently read that in cooking and competitions, the judges say that the meat should "stick to the bone and be slightly hard and fluffy". Well, sorry the judges, but I don't agree with you!
The hard, fluffy meat you need to eat from the bone is just not my idea of the ideal pork rib pleasure experience! But to each his own as they say!
If you are with me, you will LOVE these ribs! They are finger licking, lip smackin, good swipin plate and VERY easy to do! We had ours with my "cheddar pea salad" (recipe coming tomorrow), and fried onion rings (recipe too coming soon!) Lots of pictures to see, so I'm going to stop babbling and fuck myself!
The first is the catch! I always use dark brown sugar because it doesn't get hard and turns to brick like light always does. Mix these ingredients very well so you don't have a bite of something that has not been mixed well. Stir and fold a LOT.
Once mixed, it will look like this … wet the tip of your little finger and give it a taste! His wonnnnnderful !!
The next step is crucial! It is VERY important to remove the "silver skin" (the shiny ribbed membrane) from the back of the ribs or the friction will not even penetrate through to flavor the meat on that side. I just scrape a corner with a spoon to start with, and then I take it all out in one long piece. Sorry for the icky photo, but there is simply no way around it.
I experimented and did this next part in 2 ways. I packed them whole, and I packed them cut into portions. We personally like the way they come out much better for some reason. This part therefore depends on you. Keep in mind that cutting has the advantage of being MUCH easier to turn later, but uses more aluminum foil.
If you don't mind using more aluminum foil, I highly recommend cutting each length of rib into 3-4 pieces of equal size and wrapping them individually. Spray aluminum foil with a butter cooking spray (I like Crisco), first coat it with friction on the fleshy side, then backwards, match the sides, fold it over until what it touches the meat and then wrap the ends like a nice package. Be careful not to tear the aluminum foil or puncture the bones! Use a strong sheet!
All sealed and on a baking sheet lined with aluminum foil.
After cooking, carefully open the foil packaging! Use tongs, there will be a lot of steam!
Return to baking sheet lined with aluminum foil, face up. Change the aluminum foil if necessary and grill.
First coat the back with barbecue sauce and place it under the grill or on the grill. * If you grill, watch CAREFULLY. It may take less than a minute! As soon as the sauce starts to sizzle, remove it immediately. If you grill, place the sauce upside down on the grill. Turn the pieces over and repeat.
Sorry for this photo, a storm was coming and I really had to hurry !!!
I also like to add a little coarse ground pepper before and after broiling or broiling. But I'm a pepper fanatic!
Aaaaaaaand had finished !!!
Have the towels close at hand and dig !!
We had ours with not only onion rings, but my cheddar pea salad …. but in a hurry, I have to add it to my plate until I get home! I could see the lightning behind me, so I headed for the house to take cover and enjoy my ribs! So I hope you enjoy them too !!
Fall from the tender and juicy bone !!
Goes very well with this dill potato salad, also my old-fashioned mustard potato salad and my Southern Cole sweet cream salad!
SHACK STYLE BARBECUES
4 to 6 people
Kelly dry tape:
3/4 cup dark brown sugar
1 1/2 tsp. Hickory smoked salt
1 Tbl. smoked sweet paprika
1 Tbl. garlic powder
1/2 tsp. chili powder
1/2 tsp. Creole seasoning
1/2 tsp. Cayenne
1/4 teaspoon cinnamon
Sweet and spicy BBQ sauce:
1 cup Sweet Baby Ray’s barbecue sauce
1 Tbl. honey, * can also use molasses (just as good)
1/4 tsp. Creole seasoning
1/4 tsp. Hickory smoked salt
1/4 tsp. Cayenne
1/8 tsp. garlic powder
Rest of ingredients:
4 lb (2 full racks) pork ribs, * remove the membrane on the back!
coarse ground pepper
lots of towels !!
Mix the friction ingredients very well in a small bowl, set aside. Do the same for the barbecue sauce. Heat in the microwave to evenly mix honey or molasses. Put aside.
Remove the membranes from the back of the ribs using a spoon to scrape a corner to start with. Pull and remove in one piece. Throw away. Spray the inside of the aluminum foil with a butter cooking spray. Place pieces of whole or cut ribs on a sheet of meat upside down. Coat the upper sides well with half the friction. Turn and coat the bone sides with rubbing residue. Match the sides of the aluminum foil and fold it over and over until it touches the meat. Roll the ends to seal well. Be careful not to tear or puncture the holes in the aluminum foil.
Place the packaging on one or more baking sheets covered with aluminum foil. Marinate for several hours overnight or bake now in an oven preheated to 300 degrees for 2 1/2 hours.
Remove from the oven and carefully open the packages. Return the meat to a sheet or sheets lined with aluminum foil, bones up. Coat well with barbecue sauce. Place under the grill and grill until the sauce begins to sizzle. Remove immediately. Turn the pieces over and repeat. * If you grill, do the same, but first place the coated meat, coat it on the rib side and turn.
Place on a plate or serving dish, cut if necessary and serve! * Double sauce if you prefer a heavily coated rib or if you want a supplement for dipping.