OK,

Ya want to make good ribs, but you don’t have one of those gigantic BBQ smokers that the rib joints do? Neither do I… No big deal.

When it comes to exact measurements, forget about it…

You need some simple ingredients to rub your ribs. Mix up some salt, garlic powder, brown sugar, chili powder, black pepper, (and anything else ya like for your own personal touch) in a bowl — enough to coat your ribs. You can use baby backs or spare ribs — whatever you want but you might have to cook spare ribs a little longer cause they’re bigger.

Rub your mix on the ribs — give ‘em a pretty good coating, put them in a contaner, cover them and let them season in the fridge for at least an hour and anywhere up to a whole day. When you wanna cook, pre-heat the oven to 325 degrees and put the ribs in a good size roasting pan (that can hold a good amount of liquid.)

Pour in about a cup of cider vinegar (a splash of cider if ya got some,) about 1/2 cup of orange juice, and 1/2 cup of soy sauce. The ribs don’t need to be comletely submerged — they’ll put out a good amount of liquid too. Cover the roasting pan well with heavy duty aluminum foil and let it hang out in the oven for 2 to 2 and 1/2 hours. Check after an hour to make sure your liquid doesn’t cook off (add a little water if need be.)

Once finished in the oven, you should just be able to twist a single one of the rib bones and the meat should give a little. You’re almost done.

Take the ribs out of the oven, uncover them, and let them cool a bit. THEN, fire up the grill — I prefer charcoal for a smoky flavor but gas will do. Once you get the fire hot, place your ribs on the grill and let them crisp up a little bit. Remember, they’re already completely cooked — you just want the grill to flavor them up. Flip them over and brush on your favorite BBQ sauce (you can also mix some of the pan liquid into the BBQ sauce ahead of time of ya want.) Flip again and slather the other side with sauce. Flip and slather until you get a thick, somewhat crispy crust, take off the grill and you’re done. Serve immediately and wear a bib… They’ll fall right off the bone.

Bon Appetit!

Big Marc

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