Military Moms Bourbon BBQ Ribs

The truck has been put in storage for the winter months and it also happens to my favorite time of the year to cook, so now is the perfect time to share recipes! 

I dusted off my old culinary school books, I have everything from the basics to advanced cooking. And boy did we make some good food in culinary school!

I had tried several times to cook ribs before becoming chef, but never achieved the "melt in your mouth, fall off the bone" ribs. I learned that there are two secrets to great ribs: get rid of the silver skin, and low and slow is the only way to go! Whether you are smoking them, or braising them, it's low and slow. Ribs shouldn't be chewy! 

I like to do ribs for a big party, because you can braise them the day before and just heat them up on a grill until hot on the day of the party. They fall apart every time! 
 

Military Moms Bourbon BBQ Ribs

I always start with a dry rub. 
Here is a simple one I make, and you can easily add more heat if you'd like. 


2 cups brown sugar

2 tbsp garlic powder

2 tbsp onion powder 

1 tbsp smoked paprika

1 tbsp cayenne pepper

2 tbsp salt

 

Mix together & set aside. 

 

Next, you'll want to remove the layer of silver skin on the back of ribs. It doesn't break down in the cooking process, and it ends up as that rubbery bit, that I personally don't like! Just start at one end and scratch on the bone, you will see it separate and you can pull it away from the meat.
 

Rib Skin.jpg

Now, rub the ribs with the dry rub on both sides. Place in a medium sized roasting pan and add a small amount of water (if the ribs are standing on end you'll only want water 1/4 the way up). 
 


Cover tightly with tinfoil and roast in a 250 degree oven for no less than 4 hours, longer if the pan is full. They are done when they are fork tender.

Place them on a cookie sheet, add your favorite BBQ sauce (Bourbon BBQ is my favorite!), then place them under the broiler for a few minutes. It caramelizes the sugars a little bit and gives it good color. 
 

Serve with lots of napkins! 

Next week is Thanksgiving, so check out my Facebook page because I will be dishing out some quick tips all week long! I'll share how to make great mashed potatoes and what I think are the best products to help you make killer gravy for the big day! 

Please share your comments and let me know if you'd like me to show you something special. 

 

Happy Cooking! 

Chef Carol

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