Since we just got a bbq grill, we decided to have small bbq party last weekend. Before we had our own bbq grill, we once in a while go to the park and do the grilling there. While the meats are tasty, they are hard and dry compared to the restaurants. This time I’ve looked for a recipe that will produce fall off the bones ribs, got smoky flavor and tangy sauce.
According to bon appetite.com, this recipe is the best ever barbecued ribs.
I prepared the ribs and sauces a night before.
The dry rub.
After 2 hours at 350°F.
I reserved the juice as instructed from the recipe.
I’ve decided to make 2 different sauces so we could test which one is better for next time.
This is the sauce#1 called molasses barbecue sauce from Williams-Sonoma minus bourbon.
This is the sauce#2 called Kansas City style from Serious Eats.
It’s more ketchup base.
I removed the solidify fat and mix this rib juice with the sauces. Then brushed the ribs with the sauces before putting them on the grill.
The sauces got mix and match during the grilling.
It’s soft, juicy and the sauces are both delicious. We did all enjoy the ribs. We’ll be making this rib and sauces next summer. 🙂
“Next to trying and winning, the best thing is trying and failing.”
― L.M. Montgomery