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Sunday, September 2, 2012

Dale's BBQ Ribs revisited!


What are you cooking this Labor Day Weekend?  I am making Dale's BBQ Baby Back Ribs!  This is an old post but it is always good to revisit some of your favorite recipes.  I really miss Dale coming to my house and cooking with me.  She is not very well these days and can not travel any longer.  Here's to you Dale, I hope your having a great weekend!


Do you really need an explanation for this?  These are the best ribs you'll ever eat!  These are Dale's BBQ Smoked Ribs!

Dale is one of my big sisters.  She use to come to my house about every three months if not sooner to escape her everyday life and to cook with me.  She loved to cook ribs and I can tell your that she makes the best ribs I've ever eaten.  So the last time she made them at my house I wrote down exactly how she prepared them.   




The Marinade!


Substitute for Claude’s Marinade:
3 tablespoons liquid smoke (mesquite)
4 tablespoons white vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
½ cup water

I put mine in a ball jar.  Shake to mix well. 



Trim Ribs of excess fat.  Place ribs in zip lock bag with marinade.  
Marinate for at least 1 hour.


While the ribs are marinating, get your wood chips ready for the smoker or grill by soaking your wood chips in water for at least and hour.



After your hour is up, take ribs out of marinade and place in a foil lined pan, salt and pepper the ribs on both sides.  Add 1/3 cup of marinade in the bottom of the pan with the ribs.  Cover tightly with foil and place in a pre-heated oven at 250 degrees for about 3 hours  


 or until meat is starting to pull away from the rib bones.


Sauce for Basting:
½ cup reserved liquid from cooked ribs
½ cup BBQ sauce (I used my BBQ Sauce recipe - http://www.marysbites.com/2012/05/barbecue-sauce-tangy-and-homemade.html )
½ cup beer (I used Shiner Boc)


Mix together and cook in a small saucepan for about 10 minutes 
on high heat to reduce and thicken the sauce. 





Meanwhile get your grill ready.  You will be using indirect heat.  
Drain the water from the wood chips, 


place foil over the top and poke holes in foil.  


Place wood chips in its pan under the grill grate and heat up the grill until it begins to smoke.  Reduce the heat to a constant 225- 250 degrees. Baste ribs with sauce and place on the grill.  Cook ribs for about 20 minutes, turn ribs over and baste constantly.  At the end of 20 minutes fire the grill up to 400 degrees and start charring the BBQ sauce on to the ribs.  This only takes a few minutes.  I continued to baste and turn while charring.


Juicy!



Finger Lickin Good!


The recipe:
Dale’s BBQ Baby Back Ribs

1 slab of baby back ribs
¾ cup Claude’s Brisket Marinade (recipe for Claude’s below)
½ cup BBQ sauce (my recipe - http://www.marysbites.com/2012/05/barbecue-sauce-tangy-and-homemade.html )
½ cup beer

Serves 4

Substitute for Claude’s Marinade:
3 tablespoons liquid smoke (mesquite)
4 tablespoons white vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
½ cup water

I put mine in a ball jar.  Shake to mix well. 

Trim Ribs of excess fat.  Place ribs in zip lock bag with marinade.  Marinate for at least 1 hour.

While the ribs are marinating, get your wood chips ready for the smoker or grill by soaking your wood chips in water for at least and hour.

After your hour is up, take ribs out of marinade and place in a foil lined pan, salt and pepper the ribs on both sides.  Add 1/3 cup of marinade in the bottom of the pan with the ribs.  Cover tightly with foil and place in a pre-heated oven at 250 degrees for about 3 hours or until meat is starting to pull away from the rib bones.

Sauce for Basting:
½ cup reserved liquid from cooked ribs
½ cup BBQ sauce  (my recipe- http://www.marysbites.com/2012/05/barbecue-sauce-tangy-and-homemade.html )
½ cup beer (I used Shiner Boc)

Mix together and cook in a small saucepan for about 10 minutes on high heat to reduce and thicken the sauce. 

Meanwhile get your grill ready.  You will be using indirect heat.  Drain the water from the wood chips, place foil over the top and poke holes in foil.  Place wood chips in its pan under the grill grate and heat up the grill until it begins to smoke.  Reduce the heat to a constant 225- 250 degrees. Baste ribs with sauce and 
Note:   If you do not want to smoke the ribs on the outdoor grill you can continue this in the oven.  Just baste the ribs constantly while continuing to cook in the oven for the additional 20 minutes and for go the smoke part…  They still are really good…

Finger Lickin Good!

Happy Eating!



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