If someone uses the words “best” or “perfect” in a recipe title, I’m suspicious. It may be a good recipe for sure, but can it really be supreme?
At Food.com, I found this Slow Ribs Perfection recipe. I had googled for a “slow ribs recipe” and this one popped up. I showed it to my wife who found it intriguing: simple, very slow, and with infinite potential for heat.
Suzi followed the recipe to the letter. We used a spicy rub that had been in a jar for months. No, I haven’t a clue what was in it, but I’m sure any intense rub will be fine. The real polish to the flavor comes from whatever barbeque sauce you employ. You may want to make your own sauce — always the option Suzi and I choose.
Except, a friend with Oklahoma roots gave us some jars of Head Country Bar-B-Q sauce. If you are going to buy sauce, buy this brand.
You want truly, really perfect ribs? Here they are.
Slow Ribs Perfection
Yield: 2 racks, serves 2-4 people depending on appetites
Ingredients:
- 2 racks pork baby back ribs
- ½ cup barbeque rub of your choice
- Salt and pepper
- 1 cup barbeque sauce of our choice
Preparation:
Preheat oven to 225 degrees.
Season your ribs with your favorite rib rub, grill seasoning, or simply salt and pepper.
Place ribs, meat side down, in baking dishes.
Cover the baking dishes with aluminum foil and place in the oven.
If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
Remove from oven and serve them up with a side of potato salad and some baked beans.
Source: Food.com
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/15th second at ISO‑3200