Post by JJ Judkins on Aug 20, 2012 23:50:04 GMT -6
Big Daddy's BBQ Ribs
PREP: 30 min. + chilling BAKE: l 1/2 hours
-ERIK BERGSTROM East Islip, New York
SERVES: 8
COST: $3.79/serving
3/4 cup packed brown sugar
2 Tbsp. mesquite seasoning
4 1/2 tsp, garlic powder
4 1/2 tsp. paprika
1 Tbsp. dried minced onion
1 Tbsp. seasoned salt
1 Tbsp. ground cinnamon
1 Tbsp. ground cumin
Tbsp. pepper
1 tsp. salt
8 lbs. pork spareribs, cut into serving size pieces
3 1/2 cups barbecue sauce
COMBINE FIRST 10 INGREDIENTS in a small bowl. Rub over ribs; cover and
refrigerate overnight.
PLACE RIBS BONE SIDE DOWN on a rack in a shallow roasting pan. Cover and
bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs.
Bake, uncovered, for 30-45 minutes or until tender, basting occasionally
with barbecue sauce.
Top notch, Daddy!"
Simple and Delicious Taste of Home August/September 2011
PREP: 30 min. + chilling BAKE: l 1/2 hours
-ERIK BERGSTROM East Islip, New York
SERVES: 8
COST: $3.79/serving
3/4 cup packed brown sugar
2 Tbsp. mesquite seasoning
4 1/2 tsp, garlic powder
4 1/2 tsp. paprika
1 Tbsp. dried minced onion
1 Tbsp. seasoned salt
1 Tbsp. ground cinnamon
1 Tbsp. ground cumin
Tbsp. pepper
1 tsp. salt
8 lbs. pork spareribs, cut into serving size pieces
3 1/2 cups barbecue sauce
COMBINE FIRST 10 INGREDIENTS in a small bowl. Rub over ribs; cover and
refrigerate overnight.
PLACE RIBS BONE SIDE DOWN on a rack in a shallow roasting pan. Cover and
bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs.
Bake, uncovered, for 30-45 minutes or until tender, basting occasionally
with barbecue sauce.
Top notch, Daddy!"
Simple and Delicious Taste of Home August/September 2011
