Slow-Cooked Bar-B-Qued Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dry Ingredients:
A rack of ribs, short or long
Black pepper
White pepper
Garlic Powder
Onion Powder
Tony Chachere’s Cajun Seasoning
Wet Ingredients:
Minced garlic
24 oz. of any quality Bar-B-Que sauce
1 cup Bourbon
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Directions: |
Directions:Prepare a really hot fire on one side of Bar-B-Que pit.
Rub ribs well with dry ingredients and minced garlic and marinate in fridge for a few hours.
Pour Bar-B-Que sauce and Bourbon into basting bowl and season further with a pinch of dry ingredients listed, and more minced garlic. Baste rack of ribs with seasoned Bar-B-Que sauce and sear on Bar-B-Que pit until almost charred. Continue to baste each side of ribs while making sure that each side of the rack of ribs is seared on each side. After both sides are seared, wrap well in aluminum foil after basting once again thoroughly; cook on cooler side of Bar-B-Que pit for at least two hours – flipping the ribs over every 30 minutes or so. Ribs are done when the meat is falling off the bones. |
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Number Of
Servings: |
Number Of
Servings:3-5 ribs per person |
Personal
Notes: |
Personal
Notes: Barrett Christian Horner is the youngest son of Richard Doyce Horner, Sr. Doyce P. Horner is the youngest son of Elie Silman (E.S. (Dick) Horner and Elie Silman was the youngest son of Robert Carson Horner.
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