Wow! These were the best ribs I have ever eaten! It takes a lot for me to really want to make a recipe again and this was honestly the tenderest, tastiest wrack of ribs I've ever eaten for such little work. I will never make ribs any other way again ever. I made a few minor changes and kept the method the same. I have a lot of spice blends from Penzey's so I decided to use a heavy dose of some Northwoods Fire mixed with a handful of brown sugar instead of the seasoning mentioned. Also, It is July and I did not want to heat up my apartment with having an oven on for 3 hours so I used my cusinart convection toaster oven and baked the ribs for 3 hours at 350 on the convection setting and they were meltingly tender beyond what I can describe to you. The meat had the most wonderful flavor that completely permeated it. Oh, also, I have something called a Deni meat tenderizer which I poked throughout the ribs after I rubbed it with seasoning so the seasoning really penetrated the ribs and I didn't give them any marinating time at all, I just put them in the oven right after covering with the spice rub. To finish, I did not use the pan juices because I felt that there was a lot of fat that drained off the ribs during cooking so I brushed a tad of Bullseye BBQ sauce which was voted the top store BBQ sauce from Cooks Illustrated. I finished under the broiler for about 10 minutes and these ribs were one of the best things I've ever made and I cook all the time.Thanks for a great recipe!
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Wow! These were the best ribs I have ever eaten! It takes a lot for me to really want to make...