Barbequed Ribs

One of my favorite backyard meals is barbeque and considering how much I love them, I never mastered making good ribs. They always turned out dry and tough. Finally I found a recipe that has turned out great. Prebaking them makes all the difference.
You need to plan ahead for these as they have to be baked a day ahead. Baking them makes them tender and the rub gives them so much flavor. The sauce, well it's finger-licking good!!

First spread your garlic over the ribs and bake them on a rack in a roaster covered. You don't even have to mince them if you don't want too. Just slice and put on top. Bake them for 2 1/2 - 3 hours depending on the thickness of your ribs. You don't want them to be falling apart, just fork tender. Cool slightly.

Mix your rub ingredients together and cover both sides of your ribs. I had one big full rack and it took most of the rub so you might have to double your rub ingredients. Wrap in foil and refrigerate overnight.

You can make your sauce a day ahead if you like and reheat, or an hour before you grill your ribs. Reserve a small amount of sauce for basting and the remainder for dipping.

The following day grill your ribs over medium heat 12-15 minutes, basting with sauce until nicely browned and glazed.

Barbequed Ribs

1-2 full racks of baby back ribs 3-4 cloves garlic minced RUB: 1 Tbsp brown sugar 1 Tbsp smoked paprika 2 tsp kosher salt 2 tsp black pepper 2 tsp chili powder 1/4 tsp ground cumin SAUCE: 1/2 cup brown sugar 1/2 cup cider vinegar 1/2 cup ketchup 1/2 chili sauce 1/4 cup Worcestershire sauce 1 Tbsp lemon juice 2 Tbsp finely chopped onion 1/2 tsp dry mustard 1 clove garlic crushed DIRECTIONS: 1. Preheat oven to 300 degrees. Place ribs on a rack in a roasting pan. Spread the minced cloves of garlic over the ribs. Cover and bake for 2 1/2- 3 hrs depending on the thickness of your ribs. Mine were thick so I baked them for 3 hrs. Cool slightly. 2. In a small bowl, mix together brown sugar, paprika, salt, pepper, chili powder and cumin. Rub spices over both sides of cooled ribs. Wrap ribs in aluminium foil and refrigerate overnight. Note: You might have to make extra rub depending on the size of your ribs. 3. In a medium saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard and garlic. Simmer over low heat uncovered for 1 hour. Reserve a small amount for basting, the remainder is for dipping. 4. Preheat grill for medium heat. 5. Place ribs on grill and grill uncovered for 12-15 minutes basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce.

printablerecipe

Linking to Stonegable for on the Menu Monday