The recipe calls for a 2 step process, the first of which is to season the ribs with a rub mixture to flavor the meat.
- Magical BBQ Rub:
3/4 C. McCormick's Montreal Steak Seasoning
1 and 1/4 C. brown sugar
1 oz. paprika
2 tbl. cayenne pepper (optional)
The ribs are then left in the fridge to chill for at least 4 hours or overnight.
To bake the ribs, wrap them in foil and bake for a few hours using low heat (325 degrees) - The original recipe suggests 3 hours for 3 lbs. When the meat is tender, take them out, drain and then pour your favorite bbq sauce and set to broil. Since we don't keep a bottle of bbq sauce in stock at home, we opted to just make our own using the stuff that we already have - and by that, I am referring to those little packets of catsup and honey that you get from fast food places *smile*.
- Our Special BBQ sauce mix: Mix 4 tbsps (or packets) of honey to 5 tbsps (or packets) catsup, add 1 tbsp soy sauce. Add 1 tbsp of vinegar, 1 tbsp of lemon juice, salt and pepper to taste.
Voila! Granted, our presentation needs a little more work, but the ribs came out beautifully tender and juicy!
* note to self, need more salt.