Firecracker Pork Ribs

Mmmm…ribs…..  This has always been a winning recipe, but I think tonight’s rendition was the best we’ve ever done it.  The preparation is very easy, and the results are basically “no fail”.  The resulting ribs were soft and fall-off-the-bone tender, and served with a potato salad and a frosty glass of Sam Adams Boston Lager, it was 4th of July in the Solberg house!



Prepare the Powderpuff Rib Rub one day prior to cooking.  Place two sheets of heavy duty aluminum foil on the counter, to form a double layer.  Optional: remove the membrane on the underside of the slab.  This is not required, but may result in a more tender final product.  Place the slab on the aluminum foil, and sprinkle the rub generously over both sides.  Pat the dry rub into the meat.  Fold up the aluminum foil to form a packet around the ribs, and seal tightly.  Refrigerate the meat for at least one hour, preferably overnight.

Preheat oven to 250 degrees F.

Open one end of the foil on the slab, and carefully pour in the 1/2 cup of warm water.  Seal the foil once again, and tilt back and forth to evenly distribute the liquid.  Braise the ribs in the oven for 2-1/2 hours.

When braising is complete, carefully open the foil and remove the slab of ribs.  Apply a layer of the Still House Barbecue Sauce

Optional:  Preheat grill.  Grill the slab over medium heat for approximately 8 minutes, turning once.  Remove from grill, and apply a fresh layer of sauce.  Carefully cut slab into two rib sections, serve and enjoy!


2 Responses to Firecracker Pork Ribs

  1. sister2u says:

    Looks finger-licking good! And you enjoyed it with Sam Adams – my favorite beer! Between this recipe and your last using JD in the sauce, I am so bummed I am not around to share these delightful meals with you guys! Sniff. Sniff.

  2. My brother recommended I might like this website.
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