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"Hunger is the best sauce in the world."--Cervantes

Not Quite BBQ Ribs - Oven then Grill Method Recipe

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This recipe for Not Quite BBQ Ribs - Oven then Grill Method is from A Taste from Todd and Lori, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 slab ribs

Dry Rub
4 TBS light brown sugar
1.5 TBS kosher salt
1.5 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano / thyme

Braising Liquid
1/2 cup white wine
1 TBS white wine vinegar
1 TBS Worcestershire sauce
1/2 TBS honey
1 clove garlic, chopped
Aluminum foil
Directions:
Directions:
1. Combine dry rub ingredients (or make your own, or add 4 TBS brown sugar to 4 TBS Ginger Spice, elsewhere in this book). Place slab of ribs on heavy duty aluminum foil (shiny side down). Sprinkle each side with the rub (use it all). Pat the dry rub into the meat. Take another piece of foil over the top of the ribs to make a sealed packet (you will put liquid I this later, make sure it is crimped tight). Refrigerate the ribs for at least one hour, longer is better.
2. In a microwavable container, place all braising liquid items. Run on high for one minute.
3. Place ribs (in foil) on baking sheet. Open up a small part of the packet, and place all the braising liquid into the foil packet. Crimp back up tight. Tilt the baking sheet in order to fully distribute the braising liquid.
4. Heat oven to 250º. Cook ribs for about 3 hours.
5. Carefully open one end of the rib foil packet, and capture all the liquid. In a saucepan, heat the liquid and reduce by half or to a thick glaze. (You can easily skip this step and use your favorite BBQ sauce.)
6. Place the ribs either under the broiler or on the grill with the reduced sauce or BBQ sauce until the sauce begins to nicely cook, probably no more than 5-10 minutes.

 

 

 

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