I love barbecue ribs! However, I don’t like the crazy mess that my hands and face become every time I try to eat them. This is why I decided to embark on a long journey in search of the perfect boneless barbecue rib recipe. Over the years, here are the problems I ran into.
1. When you cook the ribs low and slow they are fork tender and very flavorful but the barbecue sauce will be more like the consistency of water than a sauce. I wanted the barbecue sauce to stick to the ribs like the ribs I order at the restaurant.
2. My instructors suggested I baste the ribs with barbecue sauce and broil them for 3 minutes. I found that the barbecue sauce stuck to the ribs like the restaurants ribs. But broiling them made them a tad dry.
So last night I tried a new approach of brining the ribs before I cooked them. I could not be happier with the outcome! The meats flavor was kicked up a notch with the brine and it was so tender and juicy that my husband didn’t think I needed to add any more barbecue sauce. I assured him that it would be amazing and continued on. By the time I pulled the finished product out of the oven, my house was filled with the scrumptious smell and my stomach was screaming to be fed. The only mistake I made with these ribs is thinking that I could have one quick taste before I sat down to eat with my family. I could not get enough! The ribs simply melted in my mouth, but not before I was teased with flavors of tangy hickory and sweet honey with subtle smoky undertones. These ribs were so amazing I instantly wanted to jump on top of the kitchen table and do the happy dance. Of course I didn’t, but I really, really wanted to! This might sound like the ramblings of a crazy lady who needs to go a bit lighter on the cold meds. Go ahead and judge, but mark my words, after just one bite of these little bits of heaven and you too will careless about what those around you think and more about getting the next bite in your mouth!
Until next time,
The Best Boneless Barbecue Ribs
1 1/2 pounds of boneless country style ribs
2 18 oz. bottles of Sweet Baby Ray’s barbecue sauce
2 cups of water
1/2 cup of kosher salt
1 bay leaf
1 tsp. garlic powder
1 tbsp. whole peppercorns
1/2 cup of brown sugar
4 cups of ice
1. In a large sauce pan on medium high heat bring the water, bay leaf, garlic power, peppercorns, kosher salt, and brown sugar to a simmer. Stir until the sugar and salt are completely dissolved.
2. Remove the pan from the heat and add the ice. Stir until the brine is completely cooled. Add the ribs to the brine, making sure that the ribs stay completely submersed in the brine. If some of them float to the top you, can add a glass bowl or something on top to weigh them down.
3. Cover and place in the fridge for a minimum of 1 hour or up to 8 hours. (I always put it in the fridge before I go to bed and then take them out first thing in the morning).
4. Drain all the brine and rinse the ribs in cold water. Place the ribs in the crockpot and slather them with 1 bottle of barbecue sauce.
5. Cook the ribs on low for 6 to 8 hours. Remove the ribs from the crockpot and evenly space them on a baking sheet.
6. Turn your oven on to the broil setting. Brush one side of the ribs generously with barbecue sauce. Place in the oven and broil for 3 minutes.
7. Remove the baking sheet from the oven and turn the ribs over to the opposite side. Brush the ribs generously with barbecue sauce. Broil for 3 more minutes.
8. Remove the ribs from the oven and prepare to be blown away! 🙂
The brine recipe is adapted from The Independent Record
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