I love to cook for my family and friends. The joy of listening to everyone smack their lips or lick their fingers is like Christmas day for me.
I have been sharing my photos of my work lately and teasing all of you, so today, I thought why not share my recipes on my website, since I have solid traffic. I am not an expert chef and I didn’t spend years in culinary school but I do watch and learn very quickly and then I adapt to my flavor through many attempts to get it right.
Today’s recipe is my oven-baked ribs. Believe it or not, I didn’t start making ribs in the oven until the last 30 days and I have perfected it and I think you will enjoy it.
- Aluminum Foil
- Parchment Paper
- Liquid Smoke
- Sea Salt
- 1 or 2 racks of Pork or Beef Ribs
- Preheat oven to 300 degrees
- When preparing the ribs, remember to remove the silver skin before preparation.
- Douse one side of ribs with liquid smoke and rub it in.
- Sprinkle Sea Salt
- Generously coat side with my barbeque rub (ingredients listed below)
- Turn ribs over and complete the same actions of 3-5.
- Wrap slab of ribs very tightly in parchment paper
- Wrap the parchment paper wrapped ribs in aluminum foil tightly
- When the oven is ready, add your ribs and bake for three (3) hours
- When ribs are done, remove ribs gently as they will be falling off the bone on the ends and increase oven temperature to 400 degrees
- Coat with barbeque sauce of your choice and stick back into the oven for another 15 minutes. If you don’t want to add barbeque sauce, stick ribs back in for another 10 minutes.
Wayne’s Barbeque Rub 103 (Note: You can add more ingredients, but I wanted to share one of the rubs that I use)
- 1/2 cup of brown sugar
- 1/2 cup of sugar it the raw*
- 1.2 cup of kosher salt
- 2 tablespoons of celery salt
- 2 tablespoons of seasoned salt
- 1/3 cup of Hungarian paprika
- 2 tablespoons of chili powder
- 4 teaspoons of ground pepper
- 2 teaspoons of cayenne pepper
- 1 teaspoon of granulated garlic or garlic powder
- 1 teaspoon of granulated onion or onion powder
* Sugar in the raw (also known as Turbinado Sugar) comes from the first pressing of the sugar cane. It’s less processed than white sugar and has larger crystals while containing some of the natural molasses flavors.
I will publish more if you are interested in my recipes but you have to let me know. I can’t tell if you don’t respond.