9 Hour BBQ Ribs

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1 John 3:22  And receive from him anything we ask, because we obey his commands and do what pleases him.

With the end of summer upon us, I thought this might be a good time to either add some ribs to the menu for tomorrow, or store this away for a colder autumn day!  Make it and bake it!  These are the best ribs I have ever made.  I have a love-hate relationship with BBQ ribs.  This relationship began a long time ago when I was certain I could make BBQ ribs as well as any BBQ restaurant. (WRONG!)  It all started when we had company coming for the weekend.  I told my husband, “Let’s have BBQ ribs!” To his credit he told me that he didn’t think that would be such a good idea since barbecuing delicious ribs really takes some know-how and doing.  Since I didn’t have the know-how he didn’t think I should “do”!

Not to be disgruntled by his lack of confidence in my culinary skills, I drove to a specialty meat market and spoke directly with the butcher!  After all, surely the butcher knows EXACTLY how to prepare perfect ribs.  About $75 later I was on my way home with beautifully seasoned ribs and the knowledge needed to turn them into a mouth-watering fall-off-the-bone meal.

Our friends, Val and Chuck arrive from out-of-state.  We have a lovely evening and after breakfast the next morning my sweet hubby inquires as to when I am going to start slow cooking the ribs.  I proudly announce that we aren’t going to “slow cook” the ribs.  These ribs have been perfectly seasoned by the butcher and in fact, the butcher said to just throw them on the grill about 30 minutes before we are ready to eat and they will be wonderful!!!

It was 3 against 1 when our friends joined my not-quite-as-sweet husband when saying, “that’s not how you should cook those expensive ribs.”  Being smarter than the average idiot, I stuck to my guns and the butcher’s directions.

Twenty years later the legend of those ribs are still the talk around the table when we all get together.  Might I just say, the butcher didn’t know what the heck he was talking about, those ribs were awful, they were inedible (in·ed·i·ble/inˈedəbəl/Adjective: Not fit or suitable for eating!) and I have been taking my husband’s advice ever since 🙂

About these 9 Hour Ribs – I finally did it.  I found a recipe that won’t let me down.  These are a “set it and forget it” method of cooking fantastic ribs.  You can even make them for company the very first time!  Don’t let the long list of ingredients turn you off.  Most of that can be found right in your cupboard or refrigerator.  Once in the oven you need not “take a peek” or think about them for 9 hours.  But I will tell you – the wonderful fragrance coming from the oven will drive everyone nuts until they can bite into these juicy, tasty, fall off-the-bone ribs.

To Val and Chuck — I owe you some of these ribs next time we are together!

9 Hour BBQ Ribs
 These ribs are SO worth the nine hour wait!!

2 full racks baby back ribs
Sauce:

  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 6 T. butter
  • 2 1/2 cups ketchup or chili sauce
  • 1 cup brown sugar, packed
  • 3 Tablespoon spicy mustard with horseradish
  • 1/2 cup dark corn syrup
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1/2 cup pineapple juice
  • 2 Tablespoon Worcestershire sauce
  • 1 Tablespoon chili powder
  • 3 teaspoon salt
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Preheat oven to 190 degrees.

In a 2 qt. saucepan, melt butter and cook garlic and onion until soft.

Add all remaining sauce ingredients, bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Let cool.

Cut baby back rib racks in half and place in large baking pan (or disposable tin) and cover with a generous amount of sauce.

Cover tightly with aluminum foil and bake for NINE hours. Discard the drippings and serve the ribs with the extra barbecue sauce.

These are fall-off-the-bone  AMAZING!

NOTEWORTHY:

* I make half the sauce and one rack of ribs.  Feeds 3 people very nicely.

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs).

They can be roasted, grilled, baked, braised, or smoked.[1][2]

A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).

In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product. Ribs are not kosher.

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