Post by beans on Mar 20, 2016 12:55:49 GMT -5
Would love to hear what you guys do to make amazing ribs. Baby back ribs done right are the most delicious food in the world.....to me.
So, I watch youtube and get some good tips. Killer Hog has some good vids. I have been using the normal kitchen oven since fall to make a rack here and there...now and then...of some very good ribs.
Biggest thing? Time. Take your time. Start early in the am and do things right. Plan on babying every step because it is worth it. SLOW....
Take off the membrane, rub it up with a good rub and let it settle for 30 min. Wrap in foil and bake 2 hrs at 225 degrees. Unwrap...re-rub...re-wrap and another 1 hr. Up-wrap and bake bare for 1/2 hr at 190 degrees.
My slathering sauce is a base of Wegmans Memphis BBG sauce fortified with fresh garlic, teriaki suace, A1, honey, maple syrup, molassis, mustard and a local 'au jue sauce. Killer taste and not so much sweet that it burns.
Slather every 15 minutes, turn each time on a rack inside a baking pan. Turn oven off for the last 30 minutes.
Got a batch of baked beans doctored up....potatoes boiling and a big fresh salad with crumbly blue cheese and homemade italian dressing. Some garlic bread too. Gonna eat an early 3:00 pm dinner, take a nap, wake up and watch the Syracuse Orangemen try and make the sweet 16 and than watch the walking Dead. LOL.
Gotta love a nice relaxing Sunday with good food and something good to watch on TV. Anyone like beer? IPA's? Just acquired a case each of Lawson Sip of Sunshine and Heady Topper. If you know what I'm talking about you are in deep envy.
Gonna be a nice afternoon/evening. Peace.
So, I watch youtube and get some good tips. Killer Hog has some good vids. I have been using the normal kitchen oven since fall to make a rack here and there...now and then...of some very good ribs.
Biggest thing? Time. Take your time. Start early in the am and do things right. Plan on babying every step because it is worth it. SLOW....
Take off the membrane, rub it up with a good rub and let it settle for 30 min. Wrap in foil and bake 2 hrs at 225 degrees. Unwrap...re-rub...re-wrap and another 1 hr. Up-wrap and bake bare for 1/2 hr at 190 degrees.
My slathering sauce is a base of Wegmans Memphis BBG sauce fortified with fresh garlic, teriaki suace, A1, honey, maple syrup, molassis, mustard and a local 'au jue sauce. Killer taste and not so much sweet that it burns.
Slather every 15 minutes, turn each time on a rack inside a baking pan. Turn oven off for the last 30 minutes.
Got a batch of baked beans doctored up....potatoes boiling and a big fresh salad with crumbly blue cheese and homemade italian dressing. Some garlic bread too. Gonna eat an early 3:00 pm dinner, take a nap, wake up and watch the Syracuse Orangemen try and make the sweet 16 and than watch the walking Dead. LOL.
Gotta love a nice relaxing Sunday with good food and something good to watch on TV. Anyone like beer? IPA's? Just acquired a case each of Lawson Sip of Sunshine and Heady Topper. If you know what I'm talking about you are in deep envy.
Gonna be a nice afternoon/evening. Peace.