Sunday, June 7, 2009

Aunt Susan's Bar-B-Q Ribs

I haven't had a chance to try these yet but Aunt Susan swears by them! This will be a "must try" for me one day this summer. If you make them before I do, I look forward to a review. - JS

Aunt Susan's Bar-B-Q Ribs

4 slabs pork loin back ribs

First Stage Dry Rub:

  • 1/2 cup dark brown sugar
  • 1/4 cup paprika (I use hot Hungarian)
  • 1/3 cup garlic powder
  • 2 tablespoons onion powder
  • 8 tablespoons chili powder (I use more and use different kinds of chili powder)
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons white pepper
  • 1 TBSP salt
Second Stage:

  • 1/2 cup apple juice per slab
  • 1/2 cup grape juice per slab
Third Stage:
  • 3/4 cup First Stage rub
  • 1/4 cup brown sugar

Finishing Stage:

  • 1 1/2 sauce
Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a tin foil pan and bake for 2 1/4 hours. Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in oven meat-side up for 40 plus minutes. Remove ribs from oven and increase oven temperature to 350 degrees. Cut the ribs into two rib pieces and brush sauce on both sides of ribs. Place ribs in oven for 10 minutes (sometimes longer), or until sauce caramelizes.

Ribs reheat and freeze well.

Yield: 8 to 10 servings
Prep Time: 15 minutesCook Time: + / - 5 hours

2 comments:

  1. I'm trying this one for sure.

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  2. Hmmmmmm this sounds very similar to an award winning recipe I saw a few years ago.
    Give it up Aunt Susan.

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