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During the summer months, my husband loves to use the charcoal grill and smoker to create wonderfully tender ribs. I have tried several methods indoors but have been somewhat disappointed every time. After throwing this recipe together, I realized what I had been doing wrong: I was trying too hard! To get tender ribs, you really just need steam, low heat, and time. These ribs were perfect!
Preheat oven to 300ºF.
In a small bowl, combine dry seasonings.
Place a wire rack over a baking sheet. Lay ribs on the wire rack and thoroughly coat both sides with the dry rub. Make sure you cook the meat bone-side down. Place the pan in the oven and carefully add the water to the pan. Cover tightly with foil.
Once the ribs are in the oven, leave them alone for 3 hours. The water in the pan will allow the ribs to steam and the wire rack allows them to cook evenly throughout.
After 3 hours, carefully remove the foil and spread your favorite sauce (I recommend Memphis-style barbecue sauce) over the top of the ribs. Cook uncovered for 30-40 minutes until the sauce has dried and formed a nice crust.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!