kip to cutting and baking ribs.
*Do this step the
25 degrees.
Season your ribs with Dale's marinade, your
o 350 degrees. Place the ribs on a baking sheet, slather
To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
Preheat BBQ or oven to 250 degrees F.
Rub both sides of the rack of ribs evenly with the rib rub. Place on the grill or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs every half hour, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center.
he rub evenly to the ribs, reserving the rest. Place the
n a small bowl. Pat ribs dry with paper towels; sprinkle
f the grill.
Place ribs bone-side up on the
Combine barbecue sauce, ketchup, oil, thyme and garlic in a large shallow dish. Add ribs and turn to coat. Season. Cover and refrigerate for 3 hours or overnight, turning occasionally.
Preheat grill and oil grates. Grill ribs, brushing with marinade occasionally, until cooked to your liking. Serve with warm potato salad.
Preheat oven to 300\u00b0F.
Mix rub ingredients together well.
Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
Bake meat-side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
While ribs are baking, whisk together sauce ingredients and set aside until ready to eat.
HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250\u00b0F.
Generously coat both sides of ribs with rub. Set aside at
moking, coat both sides of ribs with a little vegetable oil
Preheat oven to 300 degrees F.
Mix rub ingredients together well.
Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.
ell. Coat both sides of ribs with a little vegetable oil
Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
nto the pan. Season the ribs with a pinch of salt
ven to 275\u00b0.
Cut ribs in half & generously apply rub
o 350 degrees.
Season ribs with salt and pepper and
e ingredients.
Cook the ribs: Position a rack in
Coat ribs with olive oil and rub with garlic salt and seasonings of preference (paprika, thyme, rosemary).
Wrap ribs in foil and bake in oven @ 350 for about 45 min., until meat is tender, not quite falling off the bone. (If you use St. Louis or regular ribs time in the oven will be longer)
Grill ribs over medium-low heat, watch closely.
Baste ribs with melted butter and the juice of 2-3 lemons as needed. Approximate cooking time is 45-60 minutes.
Just before removing ribs from grill dust with parmesan cheese.
br>Begin by trimming the ribs of any excess fat or