XXXX XXXX's World Famous Ribs

4 pounds baby back pork ribs or 4 pounds pork spareribs

1. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You’ll likely have 4 of these smaller racks at about a pound each.
2. Preheat oven to 300 degrees F.
3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.
4. Coat the ribs, front and back with barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.

Place ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 21⁄2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1⁄2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bones.

Toward the end of the cooking time, prepare the barbecue.

Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later.

Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!

When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.

Serve the ribs piping hot with additional sauce on the side, if desired.

AND, THE SAUCE FOR THE RIBS...

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1/2 teaspoons liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients in a medium saucepan over high heat, and whisk until smooth. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs or any of your beef, pork or chicken recipes.

WOW! 1/2 tsp liquid smoke? that's a lot, at least if you use Wright's...
Years ago when I shared a house with three others, someone spilled a bottle in the fridge...
Needless to say, we had to buy a new fridge! EVERYTHING tasted like strong smoke, even the milk!
I usually only use a few drops...

Hi Deb,

I double checked the recipe and, yep, that's what it calls for. We have made these ribs & sauce using "Colgin's" Liquid Smoke a number of times and they are outstanding! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I guess the real trick is not to spill the bottle of liquid smoke in the refrig. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

THAT IS A KILLER RECIPE!

We made them last night. Only thing we did slightly different was to rub salt into the rack of ribs before the initial sauce went on.

Thanks!

Possibly because Wright's brand of liquid smoke is "concentrated".

OH, That it is! very concentrated...
I just looked up Coglin's and I have had that before, and that's the reason I thought 2 tbs was too much...
Coglin's is not nearly as strong...

Glad to you liked them Larry. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> We're always happy to share "good finds" when we come across them. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />