Comfort food. The Ultimate In...
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These are pork ribs. Any rib would do esp beef ribs need time braising before your sauce and serve them.
I have a simple technique.
I have taken the thinking out of it for anyone lucky enough to follow.
It's All You Too!!!
Your BBQ Rub. Your Flavors. Your BBQ Sauce.
This is Personal!!
So get a rack of ribs in that VacPac.
And follow some simple steps:
Time, Low Heat, Tight Foil.
275degF is Suggested.
My BBQ is Modest. I hand measured the Kosher salt as if I was seasoning the rack. Added normal paprika, common dark chili powder, garlic powder, cumin then an almost equal notion of brown sugar, Placed the Garlic Cloves then covered the rack in Rub.
Then tight sealed.
The rest is in the pictures.
When I open the ribs, I will take a fork to crush the roasted garlic clove then a spoon to smear before I slather with BBQ sauce then broil.— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
First smash garlic into paste.— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
Then smear over ribs.
Next Sauce & broil!
Spending the Snow Day!— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
Watching shows, eating ribs, falls off the bone. It's an oven cheat not meant to compete with smoking. Heeding Call! pic.twitter.com/sKfykenrwd