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Patience is a virtue.  One that I don’t have much of, and when it comes to being in the kitchen, thats not good!  “Good things come to those who wait!”  I have a feeling thats one that I’ll be preaching to my own kids one day.  Along with, “If you can’t say something nice, don’t say anything at all.” and “If all your friends jumped off a bridge, would you do it too?!”, and “Eat your dinner, it’ll put meat on your bones!”  Well, my friends, today’s lesson is all about being patient as you slow cook the meat off the bones!  It’s true that the cook time for these ridiculous ribs is over 6 hours.  But the true test of patience comes as the mouth watering smell begins to permeate through your home.  I suggest prepping all the other elements of your meal, and then getting out of the house!

What you’ll need:

baby back ribs (loin ribs)- as many as you can fit in your oven!

olive oil

kosher salt

chipotle chili powder

garlic powder

brown sugar

foil

barbecue sauce

grill/skillet

Drizzle the ribs, lightly with the oil then generously season with the kosher salt.  Rub the remaining seasonings and sugar into the meat and wrap in foil.  These seasonings are the basics.  You can always add other spices into the rub too.  Smoked paprika and cumin really give a deep smokey flavor, onion powder and ground mustard are great for the Carolina style, five spice is perfect for a Caribbean Jerk flavor, and cinnamon and nutmeg are for those sweet and sticky styles.  Get creative, theres really no wrong answer here, except for under seasoning!  You can refrigerate your ribs, with the rub on, till your ready to cook, or go ahead and throw them in.  Place the foil wrapped ribs on a baking sheet, to catch any juices that might seep out.  Heat your oven to 200 degrees and forget about them for the next 6-7 hours!  When you come back they will be ready to baste and finish on the grill!

 

Use your favorite barbecue sauce, or homemade sauce, and drench those tender ribs!  Seriously be careful when transferring the ribs onto the hot grill.  We had to use a spatula instead of grill tongs, cause the bones were just falling off!  The goal of the grill, at this point, is to caramelize the sauce onto the meat and crisp up the outside, so they don’t need to stay on very long.  If you don’t have a grill, you can sear them in a large skillet.

 

Believe it or not, the ribs were our side dish for the evening!  We had ribeye steaks, potatoes and onion rings too!  Go all out!

 

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