OMG! If my head wasn’t attached, I’d probably forget that too! Sometimes I get so caught up in cooking and eating that I forget to take pictures. That’s why you are witnessing a half eaten plate of food in the above picture.
Like, a few days ago I baked a steel- head trout. Did I take any pictures? Nooooo….I did not. Now I will have to purchase another trout so I can write a blog about it. We have such a rough life….lol NOT!
So, bbq ribs without a bbq? You betcha..check this out
- 1-2 racks of ribs – side ribs or back ribs (doesn’t really matter)
- Dry rub – see recipe below
- 1-2 Lemons – sliced
- Orange juice
- Home made bbq sauce – see recipe below
Dry Rub Recipe:
- One heaping tbsp of the following
- Onion powder
- Garlic powder
- Chili powder
- Dry mustard powder
- Ground black pepper
- Dry Thyme leaves
- 2 tsp of ground cumin
- 2 heaping tbsps of brown sugar
Put all ingredients into a bowl and mix well. Don’t worry if it seems like too much, it keeps well and you can use it in other applications. Besides, you will want to set some aside for the bbq sauce.
Homemade BBQ sauce:
- 1/2 cup of ketchup
- 2 tbsps of yellow mustard
- 2 tbsps of jam
- 2 tbsps of vinegar
- 2 tbsps of the dry rub
- 2 tbsps of soy sauce
- 1 tbsp of your preferred hot sauce
- 1 tbsp of worcestershire
- 1/4 cup of coffee- if you happen to have some left over from earlier in the day
- 1 Tbsp of brown sugar
Put all the ingredients into a small saucepan and heat on medium for about 7-10 minutes. Taste and adjust as needed.
This recipe is just a guide line. You can make bbq sauce out of just about any left over condiments in your refrigerator. I often call it “clean out the fridge” bbq sauce .
Pre- heat oven to 325 degrees fahrenheit
Place ribs in a large baking dish or roaster with high sides. Generously coat the ribs with the dry rub.
Make sure you place the ribs upside down in the roaster. This is important and I’ll tell you why…have you ever followed a recipe for back ribs in which it told you to remove the silver skin? Not that easy, right? Well, if you place the ribs skin side up and cover with slices of lemon, the acid in the lemon will disintegrate that skin while it’s being cooked. A heck of a lot easier than trying to remove with a knife.
Now pour the orange juice into the roaster. It is not necessary to completely cover the ribs in liquid. You only want to add enough so that the juice is just coming up the sides of the ribs.
Cover tightly with aluminum foil and bake for one and a half to two hours.
At the 1 1/2 hour mark check on the ribs. If they are not almost “ fall off the bone” tender then leave them in the oven longer.
Once they are cooked to perfection, flip the ribs over in the roaster ( you may have to discard some of the liquid in the roaster) and then slather with bbq sauce. Set the oven to broil and place the ribs back in the oven until the bbq sauce starts to caramelize.
Serve with rice and some veggies and you have a great meal.
Ribs pair really well with beer! Or for wine I would recommend a nice rose.
Remember to cook with love in your heart- the food will taste better!
If you try any of our recipes and you want to share please put your comments in the section below. Thanks:)