CookTeaser

Serves 2 With leftovers

A CookTale

My question is, are they worth the time and effort? Once again it’s one man’s opinion — I say yes, but only occasionally. From the time you begin, to the table, could take as long as 28 hours; that is, if you follow the accepted procedure of overnight dry rubbing, 3-1/2 hours of slow oven cooking, plus another half hour of cooking with the BB sauce slathered on. I readily admit that a bottled BB Sauce was used and I did not refrigerate them overnight, a few hours on the counter was all I could handle. The result were tender ribs, tasty ribs, and the bottled Stubbs BB Sauce was savory enough to satisfy our palates.

INGREDIENTS For the Ribs

1 rack of Baby Back ribs, silver skin & under flap removed
1 tsp of Liquid Smoke

INGREDIENTS For the Dry Rub

Kosher Salt
Granulated Onion
Granulated Garlic
Smoked Sweet Paprika
Black Pepper

METHOD for the Ribs

1. Combine the dry rub ingredients in a small bowl.

2. Sprinkle the dry rub on the Ribs, cover them with foil & refrigerate for as long as you can. A minimum of a few hours are suggested.

3. Heat the oven to 250 degrees F. Remove covering from Ribs. Place on an aluminum foil-lined baking pan or cookie sheet. Bake in the preheated oven for 3-1/2 hours.

4. Remove the Ribs from oven. Allow them to rest for 10 minutes, remove foil and drain accumulated liquid. Slather both sides of the ribs with the Stubbs Barbecue Sauce, return to oven & bake, uncovered for another 30 minutes. Separate the Ribs & serve with additional BB Sauce.