August 6th, 2007

Barbequed ribs are easy to make. But theres so much bullshit about how to make barbequed ribs that I thought Id help you out with a few simple steps.

First, get a hold of Niman Ranch St. Louis style spareribs. Forget baby back ribs. Baby backs work well with Asian style recipes but for authentic American ribs you need St.Louis style with the chine removed. Let your butcher do that.

Get an aluminum caterers pan with a cover. If thats not available, use the long rolls of Reynolds aluminum foil. Rub the racks of ribs with a good spice rub. Most of these rubs are made from: paprika, brown sugar, garlic powder, chili powder, salt, and pepper. Forget the onion powder some of these rubs call for. Onion powder can override the taste of the pork.

Rub down the ribs and run a sharp knife along the underside to open up the bottom so the rub can penetrate. Put them in the large tin foil pan with tin foil lid and add a teaspoon of liquid smoke. Let them sit all day in the fridge until 2 hours before you cook them. If using tin foil, just before you wrap them up, add the teaspoon of liquid smoke. If using foil, support the individually wrapped racks of ribs under a cookie sheet. heat the oven to 325. Cook the ribs in the oven , covered or wrapped, for 1 hour and 20 minutes. Take them out, let them sit in the wrap or the pan for an hour. Light the coals for your grill using Cowboy type charcoal and soaked hickory or maple wood. Let the coals almost get to ash then lay the ribs on the grill, meat side up. grill and turn every 3 minutes adding a light coat of your favorite barbeque sauce ( I like Bone Suckin Sauce or Cape Cod sweet and bold). Build up the coats of sauce slowly, more like a lacquer job than slapping on gobs of it. Within 45 minutes, they should be ready. Close the lid for the last 10 minutes to give them that barbeque dusting. Take them off the grill and wrap in a paper bag. Let sit for 1/2 hour. Serve extra sauce on the side and enjoy.

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