Dilly Ranch Dressing
June 4, 2014
Currywurst
June 9, 2014
Spare ribs may be fattier than baby back ribs but you get a lot more. This recipe works with all ribs so go ahead and pick your favorite. If you make beef ribs you might have to braise it longer
Preheat oven to 250F.
Using a sharp knife, score the membranes on the backside of the ribs in a diamond pattern. Rub with BBQ spice, pressing seasoning into the meat. Place ribs in a large roasting pan and add garlic and beer. Cover tightly with lid or foil.
Braise ribs in oven until meat is tender, 2 hours. Check for tenderness with a fork. If its still not tender enough, continue cooking and check every 15 minutes until done. Let cool slightly.
Meanwhile, prepare sauce. In a large saucepan, whisk together garlic, BBQ sauce, ketchup, brown sugar, Jack Daniel’s, maple syrup, and water. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Season with cumin, cayenne black pepper, salt, and pepper. Remove from heat and keep warm.
Preheat grill to medium-high.
Grill ribs, basting liberally with sauce, until slightly charred, 6 to 8 minutes per side.
Cut between every third rib and toss with remaining sauce.
Ingredients
Directions
Preheat oven to 250F.
Using a sharp knife, score the membranes on the backside of the ribs in a diamond pattern. Rub with BBQ spice, pressing seasoning into the meat. Place ribs in a large roasting pan and add garlic and beer. Cover tightly with lid or foil.
Braise ribs in oven until meat is tender, 2 hours. Check for tenderness with a fork. If its still not tender enough, continue cooking and check every 15 minutes until done. Let cool slightly.
Meanwhile, prepare sauce. In a large saucepan, whisk together garlic, BBQ sauce, ketchup, brown sugar, Jack Daniel’s, maple syrup, and water. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Season with cumin, cayenne black pepper, salt, and pepper. Remove from heat and keep warm.
Preheat grill to medium-high.
Grill ribs, basting liberally with sauce, until slightly charred, 6 to 8 minutes per side.
Cut between every third rib and toss with remaining sauce.