Any type of ribs (I like baby back)
Dales liquid fajita seasoning
BBQ Sauce
Get a deep container to bake the ribs in and cut slabs into workable pieces (I usually cut each slab into three pieces).
I marinate the ribs in liquid fajita seasoning overnight but this isn't necessary. put ribs into pan, they can overlap, and cover with foil. Bake on a low heat, 250 or so, for about 2 1/2 hours. About every 45 minutes take them out and turn, rearranging them so the ones on top occasionally touch the liquid in the pan). When they are beginning to look like meat is pulling a bit away from bone they are ready. At this point either transfer to a grill, apply bbq sauce and allow to brown a bit, or drain off the liquid and brown under the broiler.
Ribs:
I use a dry rub for my ribs:
Garlic powder
Onion Powder
Natural Tenderizer
Ground pepper
Salt to taste, right before I cook
Optional - Chile powder, mustard powder, cumin
After grilling, I let the ribs cool before cutting (very important) and then, I brush on the glaze:
Apricot all fruit (or preserves) 1/2 a jar
Lemon juice (can use lime) 2 tablespoons
Favorite bar-b-q sauce 1/2 cup
Cayenne pepper to taste (just for a little heat)
-heat is a sauce pan until it bubbles
You FReepers are lucky that you have me, I’m telling you.
10-4 on that.
One Sunday rain prevented cooking the bay backs on the grill. Fortunate.
My wife put them in a covered roasting pan w/a little cola (I think). Slow roasted about 3 hrs at 250. Basted w/ sauce the last 1/2 hr. They come out falling off the bone tender.
I don't bother w/ grilling them anymore.