|50 Cent's other hit, "In da Rub" inspired this caption|
I used to think that cooking ribs required a third generation family recipe, four days of marinating and cooking and a rotisserie barbecue grill about the size of my dining room table. Everyday Food disspelled this myth when they explained that delicious ribs simply required that one bake the ribs for three hours and then grill the ribs for about 10 minutes after that. Before reading this helpful nugget of information, I was the one who bought the pre-cooked and pre-marinated ribs at Trader Joe's. I didn't know any other way to do it.
Now that I am no longer a naive rib nerd, I had a feeling that Jenny's rib recipe was going to be a keeper. However, I did tweak a few things in the recipe.
BBQ Rub recipe notes
The recipe said the rub would make enough for 4 rib racks but I wasn't sure how many ribs were typically in a rack. So I used half the rub for the 14 ribs in the rack and it worked out great. I baked the ribs at 300 degrees for three hours with no problems.
- I opted to use 2 tablespoons of smoked paprika, since I didn't have regular paprika... we all survived.
- I used fennel seed instead of celery seed. Delicious.
Barbecue Sauce recipe notes
First and foremost, the number one page turner in a recipe for me is the use of sugar with meat. My stomach turns at the thought of it, actually. So naturally I wanted to pass on this recipe but I had faith and I knew I could adjust the sugar contents.
- I used 1/4 cup brown sugar instead of 1/2 cup brown sugar. I survived!
And you can bet your bottom dollar I was singing the Scrubs version of 'Baby Back Ribs' while making these bad boys.