Ingredients: |
Ingredients: Stan’s Ribs
This represents my version of baby back ribs.
Start with your quantity of choice of ribs. Wash the ribs and pat dry with paper towels or clean cotton cloth. Apply black pepper over surface of ribs (both sides) and add light sprinkling of garlic powder. If you want extra spicy ribs you can add sprinkling of red pepper or hot green Jalapeño Chile powder. (Go easy with jalapeño powder) In addition I like to use a Cajon or spicy rib rub such as Uncle Ben's. These can be found at Cabala’s or Bass Pro.
Cut each full rack into two pieces and insert half slab of ribs into rib racks. In large baking pan put ½ to 1 cup each of red cooking wine, soy sauce, and water in bottom of pan. I make a simple elevated roasting rack of rolled tin foil rolled up into about a 1 inch diameter roll and place in bottom of baking pan. Set the rib racks on the tin foil rolls so that ribs are out of the liquid in bottom of pan. Cover the pan and place in oven set at 200 degrees. Cook the ribs for 6 hrs @ 200 degrees. This is the trick to very tender fall off the bone ribs. At the end of 6 hrs remove ribs and put on outside grill and base with your favorite bar barbeque sauce if you want wet ribs. Place the ribs over the grill heat only long enough to set the sauce on the ribs. (About 5 - 10 minutes max.) Remove and place on serving dish. Good compliments include baked sweet potatoes, grilled squash, corn on cob, fresh salad, and a medium bodied sweet red wine of choice.
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