Easy and delicious ribs and sauce

Ribs2 Anything to do with BBQ and ribs has become almost a cult activity, with complicated recipes, smokers, and other gear. If it appeals to you, go for it. But, if you want tender, fall-off-the-bone ribs with little effort or mess, try it my way. A simple dry rub flavours the meat, and then long slow-cooking does the rest. The sauce is done separately and put on after cooking so it doesn’t burn. 

Don’t worry about the huge amount of sugar in this recipe as most of it stays in the pan to be discarded. 

Darlings, ribs are not health food. I do not make this more than two or three times a year, even though my husband loves it. I suggest restraint but if you going to make it, this is the easiest and tastiest way I have found.  I serve it with a vinegar-based slaw which is low-cal and tastes fabulous. http://www.dolcedolce.com/?p=6859 

This is an updated rib and sauce recipe, if you have tried our older DolceDolce.com recipe. This version has a kicked-up sauce.

 

1 to 3 rack of ribs (pork or beef)

 

Rub

Mix well:

1 cup of sugar

1 tbsp. garlic powder (you can use 1 -2 cloves of peeled fresh garlic but it is harder to work into the dry rub)

2 tbsp. of salt

3 tbsp. Hungarian paprika

2 tbsp. smoky paprika

1 tsp. cayenne or chili powder (to taste)

1 tsp. oregano

1 tsp. thyme

2 tsp. dry mustard

2 tsp. fresh ground pepper

 

Wash and dry the meat. At least 1 hour before cooking rub and coat meat with rub. Cover baking tray with foil. The rub will caramelize and make a mess of your pan. Place ribs on a rack on a tray.

 

Place them in a 325 F/165C oven

Cook for  3-3½  hours for tender, fall-off-the-bone ribs.

 

Sauce

Simmer together for 6 minutes:

1 cup ketchup

½ cup brown sugar

2 cloves garlic crushed

¼ cup wine or cider vinegar

1 stem of fresh rosemary or 1 tsp. of dried rosemary, chopped finely

(Leave fresh rosemary whole and remove before serving or finely chop dry rosemary as it is woody but impossible to remove.)

1 pinch of thyme

2 tsp. black pepper

1 ½ tsp. dry mustard

½ -1 tsp. dried chili flakes depending on your taste

 

Serve the sauce on the side.

 

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