Quote:
Originally Posted by wdfifteen
I do something similar with ribs. Slice an onion and throw it in a baking bag. Coat the ribs with the rub of choice and throw them in the bag with a cup or either apple or orange juice. The last batch I made I put in 1/4 cup of molassas mixed with a cup of water. Bake at 150 for 10 hours, take it out and sear it on the grill to but some bark on it. It's fall off the bone tender and very tasty. It gets raves.
|
Here's a similar recipe a cook friend of mine came up with. And yes, it is a full cup of paprika to give it the "smoke". Easy to do when you're having people over and need to do the majority of cooking indoors. Everybody loves these ribs and he's working on a Korean version. It's a secret recipe but he gave me permission last time to post it on Pelican, so I guess he won't mind.
Rick’s Super Secret Famous Ribs
2 racks baby back ribs (cut racks in half)
RUB
2 cups dark brown sugar
1 cup paprika
3 tblsp onion powder
3 tblsp garlic powder
1 tblsp powdered oregano
3 tblsp kosher salt
2 tblsp pepper
Mix ingredients and rub well into ribs, packing and coating well.
Place ribs side by side in Reynolds large baking bag and seal end with ties provided. Place in glass baking dish and refrigerate for 1-2 hours.
Preheat oven to 325 degrees. Place dish with ribs in oven for 1 hour 45 minutes. Meat should be shrinking away from bone ends.
Remove ribs from bag and save juices for basting. Place ribs on preheated grill, indirect heat. Baste with juices and grill for 10 minutes turning once.
SAUCE
1 ½ cup plain BBQ sauce
¾ cup Sweet Chili sauce (Asian section of market)
4 oz Whiskey or Bourbon
Mix ingredients together and baste ribs for 10 minutes on grill or until sauce has “carmelized”. Cut up ribs and enjoy!!