Ribs = Summer. Right? I totally think so. This recipe comes from my Uncle Bill, if I changed anything, it was by pure accident (afterall, I got the recipe word of mouth, not written)!
Back in Naperville IL we always attended the yearly Ribfest over the 4th of July weekend. It was something we looked forward to every year. Dozens of rib vendors came and you can sample (for a fee of course) all the sauces, rubs and ribs to your heart’s content. Of course you also had to get the homemade potato chips, corn on the cob, and elephant ears too! Then, stay through the evening for the awesome bands and fireworks show! Anyone ever attend this? Such a good time.
The trick to good ribs is slow cooking them with a dry rub, then before serving, searing them on the grill with the sauce. Well, at least that is my opinion! Also, don’t forget to take a knife and cut off the thin membrane on the bottom of the rack of ribs!
As for the sauce, sure you could go homemade. But I like Uncle Bill’s trick of using Sweet Baby Ray’s Original with equal parts of Open Pit original. Tangy and sweet combined. Yum.
3 slabs pork ribs
olive oil (about 1/4 cup per rack)
salt, pepper, paprika
Mrs.Dash original seasoning
18 oz. Open Pit original BBQ sauce
18 oz. Sweet Baby Rays BBQ sauce
Coat ribs with olive oil. Rub generously with seasonings. Very generously. Lay ribs in roaster and cover with foil. Bake in a 225 degree oven for 5 hours. Allow to sit and cool slightly. Dredge in sauce made of equal portions open pit and baby rays. Grill about 5 minutes per side, grab a wet nap and enjoy!
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