This is Easter fair around our family.  Tri-tip and chicken, this time I had to throw a wrench in things and make some ribs. I hear they were good- I liked the sauce, a little sweet, a little spicy. I don’t care much for ribs, but I love to make them.

Uncle Joe is the best BBq-er we’ve got! Yum, chicken, steak or fresh albacore wrapped in bacon, hands down he’s always been this families pit mater. His son is trying to take over- I’ll keep you updated.  This year he did something different, something unthinkable, he changed his recipes, he improved them. I can’t let all his secrets out, but do you see the little cup in his hand that he’s basting with- I think that has something to do with it. It’s liquid gold, it’s Paula Deans favorite ingredient…you got it now? I thought so. Embrace it-Baste with it.  This is what it does…

The tri-tip gets a nice salt massage and soak in a bath of garlic, whoristire, pepper and I don’t know the rest….but it’s good, real good

ribs1Now for the ribs, since I know a little more about those. If you find the Epicirous recipe for Brown sugar and Bourbon Ribs, this is what this is loosely based on.

1. Dry rub your ribs. Lots of rub!!! (an easy one is  chili powder, season salt, paprika, garlic powder and brown sugar)

2. Place a cooling rack, like one for cookies, in a rimed baking sheet. Put the ribs on the rack and cover it all in foil.

3. Hope you planned ahead, let this sit in the fridge over night.

4. Heat the oven, yes the oven for 325.  Pout apple cider into the baking sheet, don’t let it touch the ribs, but almost.  Don’t remove the foil to do this, just pull back a corner or something.

5. Secure the foil back on it and let these steam in the oven for 2 hours. Pull ’em out, remove the foil and cook for another 2 hours, or less if you don’t have the time or just don’t want to.

This is how the ribs arrived to Uncle Joe. He charred them up on the grill, basting them with the sauce.  ribs2

What sauce you ask-why this sauce…

1 1/2 cups brown sugar

1 jar ( I think it’s 9 or 10 oz) Apple butter

2 cups red wine

1 cup apple cider vinegar

3/4 cup Dijon mustard

1 cup apple cider

1/4 wortashire ( have no idea how to spell this)

Season with chili powder, pepper and smoked paprika

Combine everything in a pot and simmer for 45 minutes.


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