I love ribs. Grew up eating them. I make killer ribs. I’m sharing the recipe.
3 racks of baby backs ( you could use the fattier pork ribs or more baby backs, just make more of a rub)
2 bottles of beer
Take the ribs and 2 bottles of beer and equal amounts of warm water and put them in a container, in the refrigerator, over night. This isn’t necessary but it makes a huge difference. The ribs are brining.
If you want to eat around 7ish. Put the ribs in the oven around 11:30/12 at 180 degrees.
Take them out of the beer. Rub them down with the following rub.
4 T cumin
4 T kosher salt
3 T paprika
Mix the rub thoroughly before mixing all over the ribs. Then, put them in the oven in a non-stick pan or on tin foil over a pan because it will get sticky.
When u are ready to put them on the grill, take them out of the oven. They could hang out in the oven for hours and hours.
Put them on a grill that is at a low/med temperature. I use Bone Sucking Sauce which I buy by the gallon. But, u could use any barbecue sauce that u like. Throw the ribs on the grill and brush the sauce all over them. When the sauce has set (a few minutes) flip then and do it again. That is basically all u need on the grill. To set the barbecue sauce onto the ribs.
Serve them up with sauce on the side. I use a scissors to cut the ribs up before serving. It is just quicker and easier than cutting them with a knife.
On the side, I serve cole slaw (which I posted a few days ago) and a sliced tomato salad with sliced onions, basil (chiffoned), grilled corn (taken off the cob and sprinkled on top of the tomatoes and onions) then put dabs of goat cheese on top of the salad and a drizzle of olive oil over the top. For dessert, I served homemade peppermint and chocolate chip ice cream with carmelized bananas and chocolate sauce over the top.
The perfect summer meal.