Making a full slab of ribs is a hearty and simple meal to make any night of the week, depending on how late you want to eat. I usually make ribs on a weekend since they do take a long time to cook. You can speed up the process and cook on a higher temperature or grill them, but if you want moist ribs that fall off the bone, slow and low is the way to go. This is perfect for the winter time, the oven is on to add a little extra heat to the house and the smell is amazing. I have been experimenting with making my own rubs and sauces, but they easiest way to go is obviously pre-made when you don’t have the time. My go-to rubs and sauces are Famous Dave’s, I just find the flavor to be so rich and perfect for the taste I’m going for.
1 –2 full slabs of Pork Ribs
Rib Rub of your choice (I used Famous Dave’s, Rib Rub)
1/2 Onion, sliced thin into rings
1 Bottle of Beer (I used 1/2 guiness and 1/2 harp, why not)
BBQ sauce (I used Famous Dave’s, Devil’s Spit)
1. Remove ribs from fridge about 20-30 minutes before cooking and rinse with water, pat dry.
2. Sprinkle heavily with rib rub of your choice on both sides, pat into meat. Place on a cookie sheet bone side down so the ribs are flat and not crowded if you have more than 1 slab.
3. Let sit for the remainder of the 20-30 minutes since removing from the fridge while the oven preheats to 285° F.
4. Slice onion and lay on top of rubbed ribs.
5. Add beer to pan, cover with foil, and cook for 3 hours.
6. After cooking time has elapsed and meat is fully cooked, remove foil and set onions to side. Brush ribs with BBQ sauce and broil for 4-5 minutes or until bubbling and lightly browned.
You can serve with a simple side salad, or go all out with coleslaw and cornbread (check out previous posts). I keep the onions to serve with the ribs, they make a nice little garnish.
Enjoy and Eat Well!
These ribs were amazing Jessica!! Thanks for the recipe =)