I made the recipe below but used 1 cup of BBQ sauce and 3 lbs of ribs, (I bought the kind that had extra meat). I cut it up into 7 equal parts when I went to do the broiling part at the end, each part ended up 11 points. I think half of one of those on a sandwich thin will make a wonderful lunch tomorrow!
As for the barbeque sauce, I tried a new one. Since I've started looking at labels more I've tried really hard to avoid high fructose corn syrup. It seems like most barbeque sauces have that as the first or second ingredient, especially the ones at eye level. I'm serious when I say it was the first ingredient for more than one brand. So I picked up this Bull's-Eye Barbeque Sauce, it was on the bottom shelf at the store. I got the sweet and tangy variety since that sounded closest to the variety that we normally go for when we eat at the barbecue place in town. It was very good, might not have been the cheapest one on the shelf but it was certainly worth it in my opinion (and it wasn't that much more). It's always worth it to check the ingredients, while studies on high fructose corn syrup are conflicting regarding the effect on our health, why not eat the more natural version if possible?
Anyways, the ribs were fabulous! They fell right off the bone and were so very very tasty! We are planning on making them again and again, next time we'll do the finishing part on the grill outside. We're thinking barbeque ribs for the 4th of July this year. It's always nice to have a change from the regular barbeque foods. And who doesn't like ribs? And if I go buy more ribs while they are still on sale it won't be much different then buying a bunch of hamburgers. I just finished these ones for dinner and I'm already salivating at the thought of more ribs in a couple months. Yep, they are that good!
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Beth's Melt in Your Mouth Barbecue Ribs (Oven) Recipe
I almost didn't want to share this recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt.. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked on the grill flavor. Also, the easiest way to remove the membrane is to work a spoon or I use the tips of my kitchen sheers into the bottom center of the membrane, work it back and forth to form a "pocket" then I slide my thumbs in and work the membrane off from the center outward to the ends.
By Not-2-Sweet 3¼ hours
15 min prep
SERVES about 6-7
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
1.Preheat oven to 300 degrees f.
2.Peel off tough membrane that covers the bony side of the ribs.
3.Mix together the sugar and spices to make the rub.
4.Apply rub to ribs on all sides.
5.Lay ribs on two layers of foil, shiny side out and meaty side down.
6.Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7.Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8.Remove from oven.
9.Heat broiler.
10.Cut ribs into serving sized portions of 2 or 3 ribs.
11.Arrange on broiler pan, bony side up.
12.Brush on sauce.
13.Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14.Turn ribs over.
15.Repeat on other side.
16.Alternately, you can grill the ribs on your grill to cook on the sauce.
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