This recipe is outstanding with either long, beef ribs or baby back ribs. You can oven roast these (using the liquid smoke in the ‘mop/glaze' or omit it, if you are grill finishing the ribs). Slow cooking makes these tender. After testing many approaches to perfect ribs (marinating, boiling, microwaving, brining, dry rub, broiling, baking - you name it!), I found the best approach and easiest preparation. It is results in better-than-a-restaurant ribs and a fraction of the cost. The dry rub is key (it tenderizes the ribs), the slow roasting, and final mop or glazing is what makes these special. Serve them double-fried fries, or Rancher Potatoes, corn on the cob, seasoned rice pilaf, coleslaw and baked beans. (Did I mention ice-cold homemade lemonade with Pelligrino). If you are tired of tough ribs, complicated ribs, too-long, too many steps ribs – this is the recipe for you. It makes extra dry rub which keeps well, for another few bbq's.
If you are already a BetterBaking.com yearly subscriber, click here to sign in.
Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.
If you want to purchase this one recipe Root Beer or Cola Ribs with Sticky Mop Sauce, click here to purchase at $2.49 per recipe.
Hi there, fellow home and pro baker and fan of