Here's the latest round of recipes from ABC6's Mark Curtis and Steve Cascione. This time around, RIBS!
Here's Steve's recipe:
Use a rib rub made up of 1 tbs. salt, pepper, garlic powder, Tabasco, lemon juice, basil, parsley, paprika, and meat seasoning.
Pout 1 tbs. of olive oil over the ribs. In a bowl, mix all spices and rub onto ribs after you run them under cold water and pat dry.
In a roasting pan add ribs bone side down. Add enough water to bring up level in the pan 1/2 way.
Then seal with foil and put in 275 degree oven for 3hrs to steam them. Place on grill bone side down, cover with barbeque sauce, grill for 5 minutes. Then flip, cover with sauce, and cook for another 5 minutes. Then, remove and serve.
And here's Mark's rib recipe:
For the dry rub:
2 tablespoons salt
2 tablespoons granulated sugar
1 tablespoons brown sugar
1/2 tablespoon chili powder
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1 tablespoons onion powder
1 tablespoons black pepper
1/2 teaspoon cayenne pepper
For the ribs:
2 full slabs baby-back pork ribs
8 to 12 ounces apple juice (or beer)
Your favorite barbecue sauce
Preheat over to 325 degrees. Combine all the dry rub ingredients.
Remove the underside membrane from the ribs, or cut through it on each bone. Generously season both sides of ribs with dry rub (this can be done in advance; refrigerate the seasoned ribs for 4 hours). You will likely have some dry run left over. Place ribs on a rack inside an oven roasting pan. Pour apple juice (or beer) in the pan, just under the ribs so it will help steam them. Seal the pan tight with aluminum foil. Cook "low and slow" in the oven for four hours.
Start a charcoal fire in your grill (or use a gas grill). Place the ribs meat side up for five minutes, then turn over for five minutes. Baste the back of the ribs generously, and then turn at 5 minutes, and baste the meat side. Cover the grill a few minutes to let the BBQ sauce caramelize on the ribs, being careful not to burn it. You can also add soaked wood ships to the fire, to give the meat a smokier flavor! Enjoy!!