All things said, there is one thing that I know how to do really well and that is making succulent, fall off the bone, roasted cavewoman meat...and in my opinion, that is most important. Anyway, who wants to bite into a bone dry piece of rib OR WORSE an undercooked piece of rib? Maybe the dogs and ravenous wolves drooling on your porch smelling your home cooking.... but not me or my guests.
SO, when it comes to the rub down of your ribs or the dousing of your sauce, just stick to what you like. Maybe you make your own, which is great! But if you prefer, just pick something good in the store. I decided to go with a Sonny's BBQ rub and sauce (awesome chain located in the "bbq" states like Florida, Alabama, North & South Carolina, Kentucky, Mississippi, Georgia and Tennessee). I also added McCormick's Montreal Steak Seasoning, because that stuff is delicious and basically like crack...in the best way possible of course.
So let's get down to business with the recipe.
* NOTE: This takes time. Approx 3 hours total.
Low and Slow BBQ Ribs
The Ingredients:
1 rack of pork spareribs
Very generous amount of BBQ dry rub
1 good bottle of BBQ sauce (or your own)
Montreal Steak Seasoning
The Procedure:
Note: Allow your rack of ribs to sit out for about 30 mins to 1 hour. You dont' want them straight out of the fridge COLD. Just slightly cool or room temperature. For some reason, extremely cold meat gets tougher if it is super cold going to a super hot temperature immediately.
1)Preheat your oven to 300 degrees F
2) Line a rimmed baking sheet with foil
3) Place ribs on baking sheet and generously sprinkle dry rub on both sides of the ribs. Don't be stingy!
4) Take Montreal Steak Seasoning and sprinkle over both sides again, but just enough to season the ribs to your liking. This seasoning contains salt and pepper in addition to other spices.
5) Take additional foil and completely wrap the ribs into a package. Wrap tightly!
6) Place ribs in the oven on the baking sheet and roast LOW and SLOW for 2 hours.
7) After 2 hours check on the ribs, and increase the heat to 325 degrees F and roast for an additional 30-45 minutes.
8) Prep your grill and line it with more foil. This is a good tip for ALL grilling.
9) After the ribs have roasted in the oven, take them out carefully and brush generously with your BBQ sauce.
10. With tongs, very carefully transfer the ribs to the foil lined grill.
11. BBQ on grill until ribs are a little caramelized on both sides, continuously adding more bbq sauce as you grill and flipping the ribs a few times.
12. Enjoy those ribs and enjoy them good. The crunchy caramelized bits are the best.
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| Caramelization = Best part of cooking |
