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Category: Ribs
Prep Time: Cook Time: Total Time:
68 oz Sweet Baby Ray Award Winning Barbecue Sauce
45 oz KC Masterpiece Original Barbecue Sauce
(Flavors vary depending on sauce used. You can choose your favorites or use the ones above.)
1 tbsp Worcestershire sauce
1 cup brown sugar
2 tbsp honey
1 large sweet onion sliced (like you would to top a hamburger)
7 to 8 lbs of pork baby back ribs
Mix all ingredients (except the ribs) in a bowl.
Clean the ribs by cutting off excess fat. You want to leave some of the fat because it adds flavor to the ribs. Cut ribs into finger portions if you're using them as an appetizer. You can even cut them into individual ribs.
Place ribs in a large foil pan. Top the ribs with the barbecue sauce mixture, and then cover the pan top with foil. Roast the ribs at 425 for 45 minutes. Then turn the heat down to 275 and cook for 4 more hours. Turn heat up to 350 and the ribs will take 1 to 2 hours more depending on the size of the ribs and how accurate your oven temperature is.
Test a rib in the last hour for doneness. The meat should slide right off, even with no teeth involved. And then there should be a long moan. If you prefer, you can use a fork to check one. Serve them on a pretty platter as an appetizer and they will taste even better.
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*MELT-IN-YOUR-MOUTH SPARE RIBS*
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Category: Ribs
Prep Time: Cook Time: Total Time:
68 oz Sweet Baby Ray Award Winning Barbecue Sauce
45 oz KC Masterpiece Original Barbecue Sauce
(Flavors vary depending on sauce used. You can choose your favorites or use the ones above.)
1 tbsp Worcestershire sauce
1 cup brown sugar
2 tbsp honey
1 large sweet onion sliced (like you would to top a hamburger)
7 to 8 lbs of pork baby back ribs
Mix all ingredients (except the ribs) in a bowl.
Clean the ribs by cutting off excess fat. You want to leave some of the fat because it adds flavor to the ribs. Cut ribs into finger portions if you're using them as an appetizer. You can even cut them into individual ribs.
Place ribs in a large foil pan. Top the ribs with the barbecue sauce mixture, and then cover the pan top with foil. Roast the ribs at 425 for 45 minutes. Then turn the heat down to 275 and cook for 4 more hours. Turn heat up to 350 and the ribs will take 1 to 2 hours more depending on the size of the ribs and how accurate your oven temperature is.
Test a rib in the last hour for doneness. The meat should slide right off, even with no teeth involved. And then there should be a long moan. If you prefer, you can use a fork to check one. Serve them on a pretty platter as an appetizer and they will taste even better.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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