Friday, June 1, 2012

Country style ribs

I baked these ribs low and slow for over 4 hrs on 325*. They were dry rubbed with McCormick bourbon brown sugar and chipotle seasoning packets overnight. I placed them on a parchment lined cookie sheet (I would have used foil, but I was out).  I flipped them every 30 minutes while basting with some hickory brown sugar Jack Daniels bbq sauce. Cooked until falling off the bone tender and that slight charring I love in a rib. I also roasted corn in the husk for about 30 minutes until it was done. The corn steams in the husk. Nothing special done to it. Just tossed it right in the oven on the rack.

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