BBQ Ribs

Ingredients

 4 Slabs of Pork Ribs (preferably Baby-Back)                                                           

Dry Rub (equal amounts of the following: Garlic Powder; Onion Powder; Lawry’s Seasoning Salt; Chili Powder; Paprika; Cayenne Pepper; crushed Back Pepper; Kosher salt)

4 Cups BBQ Sauce (3 cups Sweet Baby Ray; 1 cup Bullfrog)

˝ Cup Whiskey or Bourbon

Directions

1)         Remove skin from ribs. Place each slab on large enough sheet of aluminum foil so that ribs can be completely wrapped. Brush ribs lightly on both sides with preferred whiskey or bourbon. Sprinkle ribs liberally with dry rub on both sides using your hands to rub in upon completion.  Seal ribs with foil and refrigerate overnight. 

2)         Pre-heat oven between 275-300 degrees.  Remove ribs from fridge and place on cookie sheets.  Place in oven and bake until tender (2 to 3 hours). 

3)         Upon reaching desired tenderness remove ribs from oven and let rest until cool.  Unwrap ribs from foil and remove excess grease.  Ribs can now be sectioned to desired size or left as a whole slab (tends to be easier to handle if sectioned). 

4)         Place ribs on pre-heated grill of your choice.  Brush BBQ sauce liberally on both sides being cautious not to burn ribs (remember these are already fully cooked we are only trying to get some BBQ flavor).  Cook until heated through and remove to serving tray.

            *Note: ribs can be made ahead of time by completing steps 1-3 and then returning to the fridge (3 days max.) until ready to BBQ.