For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Here is a recipe I just created after doing a lot of research. I wanted to produce ribs which were tender, with a great dry rub and a tangy barbeque sauce. I wanted layer upon layer of flavor. I wanted an outdoor barbeque flavor, but something I could do in the oven and just finish on the grill. I put it to the test on Saturday and it passed with flying colors! This recipe will require a bit more work than most of my recipes, because there are three separate things going on: the dry rub, the braising liquid and the barbeque sauce. But you won't need a fancy smoker--just your oven and a grill (preferably a charcoal grill). And you can even skip the grill part if you want and just finish them in the oven. I think you'll be pleased with the fruit of your labor!

Ingredients:

3 slabs (or about 8.5 lb.) pork back (or baby back) ribs
5 tbsp. Griff's American Dry Rub (see below)
1 (12 oz.) bottle beer
1/4 cup soy sauce
2 cloves minced garlic
6 tbsp. brown sugar
1 batch Griff's American Lemon BBQ Sauce (see below)

Instructions:

Place each slab of ribs on its own sheet of heavy-duty aluminum foil (shiny side down). Make sure there is enough foil in each sheet to completely wrap around each slab. Sprinkle each slab on both sides with Griff's American Dry Rub (about 1 tbsp. per slab). Rub into the meat and wrap the foil over top of meat and fold the end pieces of foil over the top of each slab. Refrigerate for a minimum of 1 hour.

In a medium bowl, mix the beer, the soy sauce, the brown sugar and the mixed garlic together well. This will be the braising liquid. Cover and refrigerate until using. Preheat oven to 325 degrees F. Put the braising liquid into a microwaveable dish and heat in microwave oven on high for one minute. Take one of the slabs out of the refrigerator and place (while still wrapped in foil) on yet another large piece of foil (large enough to completely wrap around the slab). Make sure the foil that covers the slab is crimped tight on the top, and open up an end. Pour 1/3 of your braising liquid in the end, and holding that end up a bit, gently rock and turn the slab so that the braising liquid swishes all around it. (I learned that trick from Alton Brown!) Fold the end back up over the top of the slab. Fold the second sheet of foil up over the slab like you did with the first to assure that there will be no leaks. Repeat the procedure with the other slabs. Place the slabs directly on oven rack and braise for 3 hours.

Now you can prepare Griff's American Lemon BBQ Sauce according to the instructions below. If you're using a charcoal grill to finish (and I hope you are), get the fire going about a half hour before the three hours of braising is finished. Remove the ribs from the oven and let stand a few minutes. Then with gloves to protect your hands from heat, remove the slabs from the foil and place on hot grill. Sprinkle the top of each slab with about 1 tsp. of Griff's American Dry Rub. With a basting brush, paint on a generous amount of the lemon bbq sauce. Grill for only a few minutes until the surface of the ribs get a bit crispy and the edges darken. Flip and repeat the dry rub, bbq sauce and grilling procedure. Remove from grill, put on platter and cover tightly with aluminum foil and allow to stand at room temperature about 10 minutes before eating. Serves from four to six.

Griff's American Dry Rub

Ingredients:

1 tbsp. kosher salt
2 tbsp. garlic powder
2 tbsp. onion powder
2 tsp. paprika
2 tsp. chili powder
2 tsp. Lawry's® seasoned pepper (or black pepper)
1 tsp. rubbed sage
1 tsp. thyme leaves
1 tsp. cayenne pepper

Instructions:

Mix these ingredients together in a small bowl. Save in an empty spice container and rub and/or sprinkle on anything you grill!

Griff's American Lemon BBQ Sauce

Ingredients:

1/3 cup ketchup
1/4 cup butter
1/4 cup cider vinegar
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. yellow mustard
1 tsp. Louisiana hot sauce

Instructions:

Mix these ingredients together in a small saucepan and slowly bring to boil. Reduce heat and simmer until sauce thickens a bit. Remove from heat and let stand.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

7 Simple Steps To A Perfect Pork Barbeque by Jonathan T. Teng
A Delicious BBQ Chicken Fajita Recipe to Enjoy This Summer by Steve Rendall
A Tasty Barbecue Ribs Recipe by Tommy Nopud
Barbecue Recipes by Joseph Then
Barbecue Roasted Salmon and Parsley Rice, Both Diabetic Friendly Recipes by Linda Carol Wilson
Barbeque Rib Recipes For Beginners by T Edwards
Barbecue Zucchini - Is it Any Good? by Mike Cobb
BBQ Chicken Recipe - BBQ Chicken With an Orange Glaze by Steven Aucoin
BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken by Steven Aucoin
BBQ Chicken Recipes - Best in Summer by Barbara Wibault
BBQ Pork Ribs Recipe by Michael Baker
Bikes, Blues, BBQ, and Brunswick Stew by Bill Anderson
Coke or Beer Can BBQ Chicken by Cristie Will
Cooking Recipe - A Quick and Tasty Recipe For Barbequed Chicken Kebab by Sami Fab
Easy BBQ Ribs Recipe by Hugo Felix
Easy Chicken Recipes - Flavorful Chicken Recipes by Marge Du Plessis
Fall Off The Bone BBQ Ribs by Cristie Will
Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable For Diabetics by Linda Carol Wilson
Grilling the Ultimate BBQ Chicken by Richard Calvin Myers
Grilling Tips For Grilled Shrimp by Beth Brawn
Grilling Vegetables - Easy Dinner Ideas by Julie Languille
Having A Hard Time With Your Barbecue Pork Ribs? Tips On How It Can Be Fun And Easy As 1,2,3 by Casey Gentles
How to Barbecue Ribs - 3 Easy Ways by Tom Bayer
How to Cook Barbeque Ribs by Andrew Bicknell
How to Cook Fish Using Grill Planks by Jonathan Goodman
How to Make Perfect Grilled Shrimp Kabobs by Beth Brawn
Is My Barbecue Ready Yet? Cooking Pork by Kevin Bevington
Mouth Watering Memphis Style Pork Ribs by Scott Schirkofsky
Old-Fashion Barbecue Short Rib Bake and Potato Salad Meal Using Vintage Recipes by Linda Carol Wilson
Outdoor Barbeque by Sarah Potts
Pulled Pork Barbecue Meat by Mary Ann Allen
Rib Recipe For Pork Back or Baby Back Ribs by Lee Griffith
Roasted Beef Ribs in Maple-Barbeque Sauce by David Lok
Several Tips For Barbeque Chicken by L. Moses
Simple Shredded Pork BBQ by Thom Richards
Sweet Chicken BBQ Kebab by Barbara Wibault
Tender BBQ Pork Chops - Some of the Best You Will Ever Taste! by Mike Cobb
What's the Best Way to BBQ Chicken by Thom Richards

< Back to Barbecue Recipes