Young Cooking

We made this recipe last year, and absolutely love it. If you like ribs that fall off the bone with the deep flavor of a dry rub and the messy juicy flavor of a sauce, this recipe is perfect.

Preparations: First we prepare the rub, the foil to cook the ribs, and the freezer bags to save the extra in the freezer for up to 2 months.

Mix all the seasonings mentioned above in a small bowl or jar. I suggest starting with the amounts of the seasonings I have above, taste it, and adjust to your liking.

Next, cut 6 sheets of foil (about 18″ long) to wrap each half rack of ribs. The foil locks in all the natural flavors when the ribs are on the BBQ.

Rub the Ribs: Remove the rib membranes as much as possible. Using the rub prepared above, literally rub in the seasonings on both sides of all the ribs. We usually buy a Costco pack of ribs (1 pack comes with 6 half racks).

Once all the ribs are all rubbed up, individually wrap each half rack in a foil sheet that you have prepared.

Next, send your husband out to put the ribs on the BBQ. Tell him to leave them on there for 1 hour at 225 degrees Fahrenheit.

After the hour, pull them off and let them cool for 15 minutes. Put aside the rack that you want to eat right away.

Saving for Later: Label 5 baggies with reheat directions and the date the ribs are prepared. Once the ribs are cooled put each rack into its own freezer bag (remove the foil). Add 1/4 cup BBQ sauce to each bag. Remove the air from the bags, and put them in the freezer.

When you are ready to eat the ribs, remove them from the freezer and let them thaw in the fridge. Then follow the following steps to finish them off.

Time to Eat - Finishing the Ribs: Now it’s time to finish the ribs. You can do this step immediately following the dry rub BBQ process or after they have been resting in the freezer.

Open up the foil pouch (or create one if the rack precooked from the fridge), baste the ribs with BBQ sauce. Allow to cook on the BBQ at 325 - 375 degrees Fahrenheit for 15 - 20 minutes.

Whip out your napkins and paper towels because the ribs are ready to eat. These ribs just fall off the bone with the two phase BBQ process. The first is slow cooking the dry rub flavor into the rub, and the other (either now or later or both) is BBQing the sauce into the ribs. Precooking the ribs (phase 1) makes this recipe very time friendly later on - just think you can have very flavorful slow cooked ribs in 15 minutes once they are reheated. Enjoy!