Thanks for stopping by! From a non-meat eater, ha ha, mouthwatering! Makes me want to take a hiatus. Oh, YUM! These are absolutely delicious! My husband and I made these last weekend and they were so delicious that we used the rub and sauce for some chicken this weekend. It was just as fabulous and I too could probably eat the sauce everyday of the week : Thank you, thank you for posting!! Any suggestions on how to bake this instead? That should give you a similar result.
Tried these ribs last night…. Thank you!! Excellent — everyone loved them!! Relatively simple to make as long as you leave enough time for them to cook. I made these yesterday for 4th of July and the rub was delicious. Spicier than I expected but went really well with the ribs and gave it some great flavor. I used a store bought sauce for the grill.
My husband was quite pleased! Your email address will not be published. Servings 2 to 4 half to 1 pound servings per person. Ingredients 2 lbs. Instructions Combine the sugar and spices for the rub in a large bowl.
Remove ribs from packaging and pat dry with paper towels. Cut ribs into two sections, if desired. With your hands, pat spices all over ribs, coating generously and evenly. Add to the bowl. Cover and refrigerate for at least 4 hours, up to 2 days. When ready to cook, preheat oven to degrees F.
Line a large baking sheet with aluminum foil. Section off a piece of foil large enough for each half of the ribs, and cover ribs tightly. Meanwhile, combine all BBQ sauce ingredients in a medium saucepan set to medium-high heat. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside. Remove ribs from oven and discard aluminum foil; place on a platter.
Heat grill to high heat. Once hot, place ribs on grill, brush with barbecue sauce, and cook 5 minutes; turn over, brush again, cook 5 more minutes. Transfer ribs to a cutting board and cut up to serve.
This sweet sauce goes with any smoked meat particularly ribs , but use it sparingly. Get our Basic Barbecue Sauce recipe. The combination of smoky bacon and sweet, boozy bourbon are a perfect fit for low-and-slow cooked ribs, but think of the sauce as an accessory, not a side dish. A little goes a lot way. Get our Bourbon-Bacon Barbecue Sauce recipe. If you like heat and sweet, this complex sauce has both. Get the St. They have a lot in common—tingly spice and a meaty or seafood base—but a few things set them apart.
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Heavy sides, such as potato salad and macaroni and cheese, will fill guests up faster than green salad and cole slaw. In addition to providing guests with more choices, adding chicken wings or beef brisket to the menu will take some of the pressure off the rub supply. Your Frisbee golf partner is probably going to consume more meat than your elderly aunt. Also, bear in mind that children under the age of 13 will probably consume about half as much as grown adults. Will your barbecue take place at lunch or in the evening?
People will typically consume more food if the party is held during the dinner hour. Also, how long are you expecting the party to last? The more people drink, the likelier they are to overeat. Plan on boosting your meal preparation by 15 to 20 percent if you think it will be a wild party.
While this is useful information, it should only be one factor in your decision.
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