Dinner was the ribs and a tuna macaroni salad as the side dish. The tuna macaroni salad will be in a separate post.
Yesterday was a bright, warm sunny day making it the perfect back drop to a Spring/Summer supper. One package of the cryovacd ribs was just enough for 3 very hungry adults, resulting in a four rib section for each of us.
I like to season my ribs, wrap them in foil and slow cook them in a 250 degree oven for about 3 hours. The ribs make their own juice and are just about falling off the bone tender. All that is left to do is to fire up the grill, baste them with barbecue sauce on both sides and cook them just long enough for the sauce to adhere nicely to the ribs. The barbecue sauce recipe is my own trademarked recipe.
The rub was simply to sprinkle on salt, pepper, onion powder and granulated garlic to taste. Season both sides of the ribs. Wrap in aluminum foil and bake in the oven for about 3 hours at 250 degrees.
The Barbecue Sauce:
- 1 small sweet onion - finely chopped
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 tbsp. chili powder
- 1/2 cup apple cider vinegar
- 1/3 cup light brown sugar
- 1/2 tsp. cayenne pepper
Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne pepper. Reduce the heat and simmer for about 20 minutes. Turn off the heat and allow it to sit and it will thicken.
If you don't like spicy, leave out the cayenne pepper and add more if you like a bigger kick.
When you are ready - fire up the grill. Keep the temperature no higher than 300 degrees. Baste the ribs with the sauce and cook for a few minutes each side. You should end up with succulent and tasty ribs.