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Boss' Ribs

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    Boss' Ribs

    Cut the ribs so they fit in a slow cooker or large pot. Add about a tsp of salt if you are not salt sensitive. Bring to a boil and then simmer very low for 2 hours.
    Move Ribs to a Pyrex roasting pan. Cover with a light coat of bbq sauce, Sweet Baby Ray's is one we like a lot. Cover with foil. You can refrigerate at this point for a day or two.
    Bake in the oven at 225 degrees, for 3 hours. Yep, you read that right, 225 for 3 hours. I usually just set the oven timer for this, so I put it in during the morning, the oven turns on at 2pm or so, and it bakes until 5pm.
    30 minutes before dinner, fire up the ol gas grill in the back yard, or use a kitchen oven broiler on medium. Slice the ribs to individual portions. Generously recoat the ribs top, bottom, right and left with more sauce. Then slow-cook them on the grill turning to avoid any blackening. What you want here is for most of the fat to get cooked out, and for the sauce to get caramelized to almost crispy.
    Eat, but don't make a pig of yourself.
    Feed the bones to the resident dogs. Spend a quiet evening with no pestering at all from the household pooches.
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