Earlier this season I, admittedly, was scared of ribs. There are endless ways to make them-which one was the right way? did I have the right tools? did I have the right meat? Then I thought to myself and realized...it's just meat, if it doesn't turn out, it doesn't turn out! so what, maybe a little disappointing, but you'll be ok!
I went to my trusty Penzey spices and selected the BBQ 3000 and grabbed a rack of ribs and went to work. That's all I literally needed.
BBQ Ribs (A Penzeys Recipe)
serves 2-3
2-3lbs Pork back ribs
Penzeys BBQ 3000 seasoning
Red-Skinned Sour Cream Mashed Potatoes
serves 3
2 lbs red potatoes
3 Tbsp. Butter (or margarine, or lite, whichever you choose)
1/4 c. sour cream (lite, lean, fat free, whichever you choose)
2 tsp. Dried Garlic
about 1/2 cup cream or milk
salt and pepper
Directions:
First remove the membrane thing along the bone side of the ribs. It's a very thin membrane, and a good grip should let you remove it somewhat easily. I've always heard you are supposed to remove it, I think it's to let the rub get up in the underside?! But it's something you should just do.
Get your BBQ 3000 (or whatever dry rub you'd like) and rub those ribs that you have on your cutting board. Generally use 2-3 tsp per pound of ribs that you are preparing. Really rub that seasoning on, and if you can, wrap with plastic wrap and refrigerate for about an hour or so.
Preheat the oven to about 230 degrees and place ribs meat side up on a foil lined baking sheet. Bake like this for about 4 hours. After this finish on the grill. Place ribs over indirect heat for another 45 minutes or so. If you'd like to baste your ribs with a BBQ sauce, do this towards the end so the sugars in the sauce do not burn.
Meanwhile towards the end of this process, wash the potatoes thoroughly. Leave the skin on, and cut them down to fairly even size pieces, not too small and not too big (or they'll take forever to cook.) Place potatoes in a large pot and fill with cold water so the potatoes are covered by about an inch or two. Season the water generously with salt.
Once the potatoes have come to a boil, keep the heat on for about 15 minutes and test a potato chunk. If it crushes easily with a fork, the potatoes are ready. Drain the potatoes really well and return to pot, keeping the heat on low. This will really help rid any extra water from the pan. Place butter, garlic, sour cream, and warmed milk/heavy cream in the pot also and go to town with your potato masher. Really get in there mash them up! Once that is complete-taste test. Adjust the salt and pepper to how you like them.
Now all we are missing is some corn on the cob-Enjoy!
