Jun 04, 2012
This recipe will give you good tender ribs. With that said, there is nothing special about the recipe itself. Like Chef John says, you can really season it with anything you want. All I had on hand was the white and brown sugars, plain chili powder and salt and pepper. I did add some bbq seasoning to it to add extra flavor sicne I did not have those other seasonings. The main thing to this recipe is the foil cooking method because I use this method with other meats (they always come out tender). Also, I used pork spare ribs instead and they still came out tender just had to cook an additional 30 minutes. By pork already being salty, I found that 1/4 cup salt was too much. Next time, I'll cut down to maybe 2 or 3 tablespoons. I'll also add more brown sugar... they weren't quiet sweet enough to me but still good.
—Queen Bee
