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Follow these instructions and don’t fool around with it and you’ll have the best BBQ ribs you ever tasted.

Rib Rub and BBQ Sauce

5 TBS Paprika

5 TBS Brown Sugar

3 TBS Salt

2 TBS Fresh Ground Black Pepper

1 TBS Garlic Powder

1 TBS Ground Cayenne Pepper

1 1/2 TSP Onion Powder

1 TSP Marjoram (or Oregano)

1 TSP Mustard Powder

1/2 TSP Fresh Ground Nutmeg

Put all of this in a jar with a lid, and mix/shake thoroughly so that it’s all blended. For two large slabs of ribs I shake the entire contents onto the MEAT side of the ribs. Leave the bone side alone. Place in a large baking pan large enough to hold the ribs (the big pan that comes with your stove will do nicely) and refrigerator for a day, or overnight so that all of the spices can soak into the meat.

Ribs have been rubbed

Ribs have been rubbed

Next day, place about a quart of water in the bottom of the pan, and slow-bake the ribs COVERED WITH FOIL for 4-5 hours at 275 degrees. The bones should start to pull away from the meat, but the meat should remain moist and not burned and still stick to the bone.

GENEROUSLY slather ribs with BBQ Sauce (recipe follows) and place on your grill BONE SIDE DOWN on a low or medium grill. I prefer not to grill the meat side, but let the BBQ sauce thicken on the ribs while they are on the grill. Grill until the meat is hot all the way through.

BBQ Sauce

1 LARGE (64oz) Bottle of Ketchup

One 2 LB Box of brown sugar (light or dark – doesn’t matter)

1 TBS liquid smoke

1/2 tsp of dried basil

1/2 tsp of dried oregano

1/2 tsp of ground black pepper

1/2 tsp of salt

1/2 tsp (or more if desired) of ground cayenne pepper (I keep adding this until I get where everyone can deal with it… for me, a little more is better and I end up adding about 2 teaspoons and its very warm – not hot, but very warm and still has lots of flavor)

1/4 cup any white wine

juice from half a lemon

In a large pot, blend all of the ingredients (you’ll need to get all of the brown sugar dissolved into the mixture) and simmer very s l o w l y for an hour and make sure that it “blubs” with bubbles. Bottle it up. I use quart canning jars that have been sterilized with their caps and rings.

Ribs cooked and sauced

Ribs cooked and sauced

Good Luck !!! Email me if you have any questions. dadcooks at reciperedux dot com

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