The debate on ribs has ended in my home. After years of toil
I have finally capitulated and agreed to make ribs the fool
proof way every time. Consequently the neighbors, the kids,
and family from out of town all place special requests for
begin pre-heat your oven or BBQ to around 200° degrees Fahrenheit.
If the heat reaches much above 250 ° degrees you run the considerable
risk of your ribs drying out.
rub the ribs with your favorite dry rub and place them bone
side up in a roasting pan. I have found that jarred dry rubs
are well balanced with sweet and spice and make for a good
tasting rib. If you have a particular preference mix up a
batch of your own personal seasonings and store it in an air
tight container with the rest of your spices. You will then
always have your favorite rub on hand.
the ribs to bake for 8 to 12 hours. The longer the ribs slow
cook the better the final product tastes.
can cut this time in half if need be and still have a great
rib. Just try it out and see what works best for you and your
family. Our house hold is usually up early and we easily have
plenty of time to put the ribs in and have them ready for
the ribs are done separate them and roll them in your favorite
BBQ sauce. This allows you to customize the ribs to the tastes
in your family and quests. I always seem to end up with three
batches of ribs, the spicy zip things up batch, the sweet
and savory mellow batch, and the plain old don't mess with
perfection just leave my ribs dry batch.
Shauna Hanus is a gourmet cook who specializes in creating
gourmet meal plans. She has extensive experience cooking with
easy to find grocery items to create delightful gourmet meals.
She is also the publisher of a no cost bi-monthly gourmet
newsletter. Her newsletter is always fun and informational
packed with tips and trivia you can use everyday.