So I took a picture of some BBQ ribs I fixed the other night and put them on Facebook and a ton of you asked for me to share the recipe. I have been cooking them awhile now and finally perfected them in "my eyes" and my family's LOL! They were soooo good...the meat literally just fell off the bone and were so juicy and tender. And the BBQ sauce to die for..no I do NOT use bottled sauce but I will not judge you if you do ;) So this recipe may not appeal to everyone but it is how I make them and love them. Please remember that my measurements are APPROXIMATE because I am not a person that measures when she cooks...I add a dab of this and a dab of that till I get the flavor I'm looking for (yes, yes I am one of those cooks...sorry). So you may have to play around with the ingredients till they suit YOUR tastes...and you may like them spicier than me...I like 'em to have a little kick but I can't handle anything too spicy!
So here we go!
Suzanne's BBQ Ribs Recipe
-3-5 lbs of baby back ribs
-1.5 large yellow sweet onion (sliced)
-3-4 TBS of butter *yes real butter*
-Tabasco sauce (3-4 good shakes)
-1 can/bottle of beer (the darker the better)
-3-4 cups of ketchup
-2-3 TBS of Worcestershire Sauce (or a bunch of shakes of it as I like to say)
-approx 1/3 to 2/3 cup of Brown Sugar (if you like sweeter use more than 1/3 cup)
-Red Pepper Flakes (however many shakes you like, I do about 4 shakes)
-2-3 fresh garlic cloves crushed (depending on how much garlic you love)
-1.5 tsp dried mustard
-pre-heat your oven to 250 degrees
-Warm up your dutch oven on the stovetop and put in your butter (I use real butter, I don't like the fake stuff period, moderation people..its all about moderation), as its melting add all your sliced onions and cook them until they soften and get clear.
-I cut my rib racks (gasp, yes I really do) into 4-5 rib sections
-once onions are done add Ketchup, Tabasco sauce, Worcestershire Sauce, Brown Sugar, Dried Mustard, & Red Pepper flakes and stir to mix!
-Then add in the 1/2 cup of the Beer...why beer? I dunno...LOL..but I add it to a lot of slow cooked foods (like my tasty chili) and it always keeps food moist while cooking and gives a good flavor which I like. I use Samuel Adams most of the time...I don't drink beer (uck, go figure) but we always have some on hand for guests. You can of course skip this step...and you do know the alcohol content cooks out...so no worries no one will get drunk off this dish (I know you were wishin' it was so, but sadly you will not) ;)
-crush your garlic cloves...I use a Pampered Chef Garlic press but you can set the cloves on a cutting board and smash with the side of a knife as well. Easy peasy...fresh garlic is always more potent than powder so make sure you don't overdo it. (unless you need to keep vampires at bay...at which point I say the more garlic the better)
-If you notice the mixture is too watery, you can add a few TBS of tomato paste to the mix. I never do and its always ok at the end, but that's in case you find it too watery...cuz I'm full of good tips like that my friends ;)
-Mix all those ingredients and let it simmer for about 10-15 minutes...mmmm it really starts smelling good now...have a cookie so your tummy doesn't growl at this point!
-Then add in your ribs and stir; make sure the ribs are coated REAL GOOD with the BBQ sauce mixture before covering.
-Now cover it all up with the lid and put it in your pre-heated oven (you did that right? don't forget to pre-heat...sigh...if you forgot to preheat turn your oven on broil to heat it up real quick..another Suz tip)
and here's the kicker.....
put it in for 3.5-4 hours and DO NOT PEEK INSIDE! I MEAN IT! That dutch oven collects all the moisture and heat inside of itself and cooks those ribs till they are juicy and ready. If you peek on them you will defeat the dutch oven's purpose in life...and they won't be as good. So DON'T go opening that oven you hear me...just let 'em cook! So that gives you plenty of time to do other things that need doin'!
What do I serve them with? Well usually a green...I did green beans with special Suzanne sauce (you want that recipe...its good...soooo good hee hee), hot bread/rolls and broccoli-cheese-rice. Sometimes we do greens salad or in summer a cucumber-vinegar salad. But the ribs are the star baby...mmmm mmmm good :)
Eat & Enjoy!