People ask me, "why is the BBQ in the south much better than anywhere else in the US". It's simple. TIME! Ya gotta slooooooow down if you want good BBQ. This recipe takes 2 days, and I promise you when you bite into these ribs you WILL thank me...AFTER you slap yo' momma! :)
Southern Slow Slow Cooked Ribs
2 racks baby back ribs
Shake Down Rib Rub
1 bottle favorite BBQ sauce (I used my prized Jim n Nicks BBQ sauce from Birmingham, Alabama. It's like contraband in my house!)
Shake Down Rib Rub
1 cup brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon cayenne pepper (you can use less)
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
Use your hands, and rub the ribs with the shake down rub on both sides. Cover with foil, and let sit in the fridge over night. You can do this for a couple of hours, but slow down, take time, do it right! You won't be sorry.
The next morning I like to get up early, and put the ribs in the oven. Preheat the oven 250 degrees. Now bake the ribs without disturbing them for 6 hours! YES, 6 hours!
In the last 30 minutes of baking, take the ribs out. Be careful, because these babies are tender! And coat with your favorite BBQ sauce on both sides. Repeat this process a couple of times and continue to bake.
At the end of six hours, get yourself and fork and a plate. The meat will fall off the bone, and you will be in Hog Heaven!
I served my ribs with Organic Full Circle Green Beans simmered in chicken stock and organic grilled bi-color corn!
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