I dont buy ribs too often as I am intimidated by them. Meat in general. Its take me a long time to learn how to cook meats. When I was first starting out as a cook I wish there was the classes there are today. I think two important things to learn are techniques for cooking meat and knife skills. Those are tops. I will never forget one time I was at a friends house and she was using a steak knife to cut her carrots. I just about died. Besides prep time there is the larger issue of her losing a finger. Invest in a Chefs Knife. Totally worth it. You dont even need to pay a high price just find one that feels right in your hand.
This is the easiest and best ribs and I am quite sure you can find it all over the internet. I wanted it here on my blog so I knew right where the recipe was because indeed, I will make it again! So good.
MELT IN YOUR MOUTH RIBS
Baby Back ribs, membrane removed
dry rub- I used Penzey Barbeque Seasoning 3001*
Cover the ribs with aluminum foil. Do it so that you can open it up later and leave it under the ribs. This will make clean up a breeze.
Bake the ribs at a low temperature (275°F) for 3 to 4 hours or until they are tender. It may be sooner than that,depending on your ribs.
Cover the baked ribs with your favorite barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. If you dont have a grill, the broiler works fantastic. So no sweat. Keep an eye on it as you dont want it to burn. You can see a little scorch mark on mine. Didnt matter though. Taste was amazing.
* no plug for them, was not paid to say that. Just is what I have. But you can get crazy creative with your rub. All kinds of ideas out there in the internet land.
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