Let’s talk savvy ribs for a minute. I know it’s winter. It’s frigid cold outside and there is no way anybody is going to stand outside and grill or smoke at this time of year.
However, after weeks of soups and chili, which are great winter staples, I find myself hankering for some good ole barbecue ribs. Now, I could go to a restaurant and order a slab of ribs and take the chance they’ll be tender and juicy. Or, with a few good ingredients, three hours on a cold afternoon and a recipe, I could eat my fill without ever leaving my home.
Let’s get some barbecue satisfaction from our very own kitchens with my Winter Ribs recipe. It’s a low and slow kind of thing, but it’s so easy and they’re so good, it will totally be worth the wait. It’s the kind of recipe that will make the ribs fall off the bone and leave your family licking their fingers and asking for more. Now that’s what I call winter savvy!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Winter Ribs
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon mesquite seasoning
- 1 can (6 ounces) tomato paste
- 4 tablespoons liquid smoke
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 2 cups beef broth
- 2 racks ribs
- 1/2 cup barbecue sauce
- Heat oven to 325 F.
- In bowl, whisk brown sugar, salt, pepper, garlic powder, mesquite seasoning, tomato paste, liquid smoke, apple cider vinegar, honey and beef broth.
- Place ribs in roasting pan and pour mixture over ribs. Cook, covered in aluminum foil, 2 1/2 hours. Remove aluminum foil and cover with barbecue sauce.
- Reduce oven temperature to 180 F and cook 20 minutes.