When Josh was younger he went to Disney World with his family they went to an old western restaurant and show that served unlimited ribs. He did the same thing and ate tons and tons of ribs. 🙂
When I was around 12 or 13, I saw a restaurant’s commercial advertising unlimited ribs. It had such a catchy tune and the pictures of ribs looked so good I decided that was where I wanted to go for my birthday dinner. My family took me there and I ate tons and tons of ribs. I think it was impressive for a 12 or 13 girl. 🙂
I also remember every time my Grandpa came to visit, he and I would make a rib dinner together with twice baked potatoes. Good times.
The point of all this reminiscing is that we LOVE ribs and Josh makes REALLY good ribs. It is funny because a few weeks ago his Mom invited us over for ribs and he explained all the tips and tricks he did to her so she wouldn’t ruin the ribs. He is very protective over his meat :). I hope I can type up this recipe and do justice.
The great thing about ribs is that they are super easy make.
Starting from the top right corner- Josh cuts the top layer of skin of the ribs and peels it off. He then coats the ribs in a dry rub. I personally like to rub them with liquid smoke and then the rub.
Dry Rub Recipe-
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon chili powder
1 cup brown sugar
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
This rub can be altered if you like one flavor more than another.
After you rub the ribs you can put them in the oven at 200 degrees and let them cook for 5 hours. After they cook for 5 hours you can sauce them with your favorite BBQ sauce and then put them in the oven again for another 45 minutes or so so the sauce can coat the ribs and you’ll get that sticky crust.
After that take them out of the oven and let them rest for 10-15 minutes. Then cut and serve.
Some really yummy sides to go with this include:
Twice baked potatoes
Garlic mashed potatoes
Corn on the cob
Mac and Cheese