Crusty on the outside, succulent on the inside and slathered with a tangy sweet sauce, barbecue ribs are a tempting taste treat. While people around the world agree that ribs taste terrific, there are several schools of thought on make the best barbecue ribs. Should you smoke, roast or grill them? Use a dry rub or a wet mop? No sauce or tomato-based sauce? Here is the answer to all those questions.
Instructions
1. Rinse the ribs under cool water and pat dry. Cut each rack into three or four pieces.
2. Chop the garlic and onion. Add the 1-1/2 cups lime, lemon and orange juice and 1 tbsp. of cinnamon. Place the ribs and the marinade in a zip-top bag and refrigerate overnight or up to 24 hours.
3. Heat oven to 220 degrees Fahrenheit. Remove ribs and discard marinade. Combine the paprika, sage, oregano, cumin, black pepper and chili powder in a bowl for a dry rub. Pat the dry rub on both sides of ribs. Place the cookie rack in the roasting pan and the ribs on the cookie rack. Put about a cup of water in the roasting pan. The water should not reach the bottom of the ribs.
4. Bake for five to six hours, until the ribs are no longer pink and the outside is crusty brown. It won't be necessary to baste or mop the ribs to keep them tender; the steam from the water should do that.
5. To make the glaze, whisk together the honey or brown sugar and 1/2 cup of juices. If you like spicy food, add 1 tsp. to 1 tbsp. more chili powder to amp up the heat factor.
6. Baste the glaze on both sides of the ribs during the last hour of roasting. Serve with coleslaw, potato salad and corn on the cob.
Tags: barbecue ribs, both sides, both sides ribs, chili powder, cookie rack, sides ribs