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.
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Hi there, fellow home and pro baker and fan of great recipes….