Thursday, February 12, 2009

Sweet Tender Juicy Beef Ribs

Here's how to make tantalizing crowd-pleasing ribs without too much ado.

1) Prep 'em! The morning of the day before, (Now this applies to two nice pieces, see photos) you are going to marinate the ribs in a special "sauce" - here's how:

You'll need either a large ziploc-style bag or a dish / bowl. Put the ribs in.

Pour in 1 15 to 16 ounce bottle (for up to four pieces - if you're cooking more than that, add another jar) of Sante Fe Chili Co. Southwest Salsa with Black Beans

Fill the empty jar with Apple Cider Vinegar and add that to the bag.

Fill the empty jar with Coke or Pepsi and add that to the bag.

OPTIONAL: grate a medium onion and add to the bag

Seal the bag or put a lid on the bowl and come back tomorrow.

2) Get Ready To Cook 'em!

Take the ribs out of the container and discard the "sauce."

Get a pan and a generous amount of Aluminum foil to wrap the ribs in. You'll need salt (only if you like a lot of salt) plus

Chili Powder

McCormick Seasoned Salt

McCormick Montreal Steak

McCormick 1 step Beef

Honey

Place the ribs, fat side up, and poke several holes thru the fat layer.

Now, drizzle honey over the ribs... then add the seasonings, Go very easy on the chili powder and the 1 step beef (You can leave both out if you want!) The essential seasonings are the McCormick Seasoned Salt and the Montreal Steak salt. Sprinkle the seasoned salt first, then be very generous with the Montreal Steak Salt. (See the first photo).

Flip 'em over and do the other side. Wrap them completely in the foil, so no juice can leak out.

3) Cook 'em ...

Slip 'em into a pre-heated 275 degree oven and bake on the lower rack for 2 hours.

Adjust the temperature upward to 350 and bake for another hour and a half.

Remove from oven, open the foil and pour in plenty of a good BarBQ sauce, any brand will do, I like Kraft original. (At this point you could add a layer of thinly sliced onions, but I don't!)

Bake at 400 degrees for the last half-hour. That's it! (See Photo 2!)

4) Eat 'em! Yummety-Yum!

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