5 pounds of pork ribs
1 tablespoon of liquid smoke
1 cup of brown sugar
1 tablespoon of paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
Salt, pepper and red chili flakes
BBQ sauce (Suggest Sweet Ray’s Honey Chipotle OR make your own)
1) Prep the ribs by removing the membrane. The best way to remove it in one piece is to use the rounded side of a spoon.
2) Using a pastry brush, distribute liquid smoke on the ribs.
3) Mix all seasonings together and put onto ribs like a dry rub.
4) Season ribs with salt, pepper and chili flakes to your preference.
5) Pre-heat oven to 350 degrees. Wrap ribs in a double layer of foil, shiny side inside. Fold all ‘seams’ to avoid leakage.
6) Cook for four hours to make it fall-off-the-bone tender, three for firmer texture.
7) Brush BBQ sauce on both sides and broil uncovered for five minutes. For those who like it “wet,” use more BBQ sauce and broil for three minutes.
For a non-spicy version, omit the chili flakes,
The liquid smoke is optional as it will give a hickory smoke flavor profile.
May cook and refrigerate up to 3 days in advance. Or freeze up to 2 weeks in advance. Bring ribs to room temp. Warm at 350F and broil as above.