These are some classic ribs that your mother used to make.
Just what the "Doctor" ordered. These came out spectacular. I will do it again real soon. Thank you
Read MoreChange the sugar to either brown sugar or molasses. Once ribs are coated place in oven, cover well with foil, slow name at 300° for several hours. Much better.
Read MoreJust what the "Doctor" ordered. These came out spectacular. I will do it again real soon. Thank you
Change the sugar to either brown sugar or molasses. Once ribs are coated place in oven, cover well with foil, slow name at 300° for several hours. Much better.
I added 1/2 tsp of nutmeg to the dry rub, and it was delicious. What's BBQ without nutmeg!?!
Made a few modifications: subbed apple cider vinegar, cut celery salt to 1T, omitted extra plain salt, added a little extra pepper. We also cooked on the grill between 280-300 degrees for 4 hours (really could have gone another half hour to reach perfect fall of the bone, melt in your mouth tenderness, but it was getting late). Seasoned the ribs lightly with a salt-free grilling blend, then basted lightly with the sauce as it cooked and topping with the rest at the end. The sauce is good, if on the tart/tangy side and does have that catsup flavor; not bad unless you prefer a sweeter BBQ sauce.
It's not so much that I didn't like it, it is just that they aren't very "barbecue saucy" when done. Sure - they did cook thru (a little extra time for my oven) and the sauce does have a nice flavor, but the fat from the meat thinned the sauce out so much that after all the basting there wasn't any evidence of it after being served. Personally I like my barbecued meats to show the evidence, whether it was a dry rub or a 'wet' sauce such as this recipe.
