someone eat those "finger lickin' great tasting ribs". It's unladylike and gross. This is why I prefer to make them at home and be as unladylike as the ribs deserve.
There are a few levels of meat tenderness in the case of (bone-in) ribs. Also I should note that this applies to both beef and pork meat, but I prefer pork ribs.
- *There's chewy, but not tough
- *Fall off the bone (my recipe is here)
- *and Fall of the bone and might as well be called pulled pork (or "ropa vieja" for beef).
Ribs on the grill are really good, but there is definitely an art involved in getting them just right. This recipe is for oven "grilled" ribs and I promise will taste just as good if not better! Best of all, it will be really hard to mess up.
There is a printable available at the end of this post under "related links".
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| First, PREHEAT oven to 300 degrees. The timer will be set for 1 hr. 30 minutes. |
Next, SEASON the meat with Complete Seasoning and Fajita Seasoning / If you like a kick, rub some Cayenne pepper or Chili powder also.
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| Then PLACE meat into a baking pan (mine is a 9x13) |
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| Now COVER the baking pan with aluminum foil. |
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| Place in OVEN for 1 hr. 30 min. |
After the 1 hr. 30 min. have passed:
Remove from oven, drain the juices (carefully!) Slather with you favorite BBQ sauce (we really like Sonny's Sweet BBQ sauce).
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| Bring temperature UP to 400 degrees and place in oven UNCOVERED for 10 minutes. |
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| Brush some more sauce and cut/separate ribs. |
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| Gather the napkins and enjoy! |
P.S. Go ahead, click on the images for a better look!
Related Links:
PRINTABLE RECIPE <-----click hereBadia Spices (Official Website)
Sonny's BBQ (official site)
What's your favorite rib recipe? If you've tried mine, how does is stack up to your favorite?
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