Linda's Bar-B-Que Ribs Recipe

Linda's Bar-B-Que Ribs Notes

If you are only making 1 slab of ribs, you can cut rub recipe back to teaspoon measurements. I always make extra for leftovers, but never seem to have any--no matter how many slabs I make.
Everybody loves my ribs! Try 'em.

Ingredients

1 slab baby back ribs
For Dry Rub:
4 Tablespoons sugar
1 Tablespoon Spicy Cajun Seasoning
1 Tablespoon Bronzeville Rib Rub
1 Tablespoon Milwaukee Iron Seasoning
Stubb's Mopping Sauce
Stubb's Bar-B-Que Sauce

Serves / Yields

1 slab for 2 people

Preparation Instructions

Cut the baby back ribs into serving sections (2-3 ribs each).

Mix together the sugar and spices for the dry rub. Adjust seasonings to your own taste. Sprinkle the dry rub over ribs. Place ribs in a zip-loc bag and refrigerate for 1-2 hours.

Put ribs in pot large enough to hold the ribs along with 2-3 cans of beer. You can use water, but be sure the ribs are covered. Simmer in beer for 3 hours.

Heat oven to 225°F. Put the ribs on a baking sheet and mop with Stubb’s Mopping Sauce. Cover with foil and bake 1 hour. Before serving brush with Stubb’s Bar-B-Que Sauce.

Credit

This recipe was provided by Linda Bond from Floral City.

Cuisines, Courses and Ingredients

American, BBQ, Beef, Main Dish, Pork

Comments

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Average Rating

I used spice on pork tenderloin and placed in a smokers bag and cooked on grill outdoors great flavor great seasoning

~ Comment by Brenda A. who would make this recipe again.

Ribs are actually braised quite often to liquify the fat and make the meat tender. After that, they are usually grilled, or in the case of the grill-less, they could be broiled.

Slow cooking in the oven at low heat is akin to what is done in a smokehouse (minus the smoke) with low dry heat.

I'll give the recipe a shot, but may change up the cooking technique just a little. (Rated 3 as an average, since I don't know yet)

~ Comment by Mike S. who would make this recipe again.

Sorry Jo didn't like my ribs. However, she might consider the people who live in condo's and highrise apartments that don't have access to grills because of fire department restrictions.

~ Comment by Linda B. who would make this recipe again.

This is absurd!!!!! Ribs never get "simmered" or "baked"!!!!!!

~ Comment by Jo J. who would not make this recipe again.

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Quick Shopping List
	Cajun Seasonings, Regular Spicy, Extra Hot, and Salt Free Regular, in a glass jar 1/2 cup shaker jar, net wt. 2.5 oz.	$4.28
	Bronzeville "Galena Street" Rib Rub Hand-Blended, in a glass jar 1/2 cup shaker jar, net wt. 3 oz.	$4.58
	Milwaukee Iron Seasoning Hand-Blended, in a glass jar 1/2 cup shaker jar, net wt. 2.5 oz.	$4.58

There is a communication of more than our bodies when bread is broken and wine is drunk. And that is my answer when people ask me: Why do you write about hunger, and not wars or love.

MFK Fisher