Had my mom come visit me and made my ribs

My mom came to visit me so I had to make my ribs. I have not seen her in 3 years and I was stoked to see her.  From when I was 7 years old till now I was always on my own. My mom worked from 5am till 7pm and my dad worked from 7am till about 9pm at his normal job amd then his business he owned. My brother was the athlete so he had some sort of practice and this left me to do all the cooking for dinner.  I learned a lot through trial and error and came up with some great recipes over the years. My favorite are my ribs which I came up with when I was 12.  Since I can't work I am using my time in culinary school and having a blast. I will be posting up a lot of my cooking ventures here in the future. Here is my rib recipe.

Rib rub - Rub this on the ribs and put in fridge for about 24 Houra. Make sure to add the salt about 15 minutes before you cook so it does not dry it out. You can alter this to how big your slab it

• 3 tablespoons brown sugar
• 1 1/2 tablespoons paprika
• 3/4 tablespoons salt
• 1 1/2 tablespoons ground black pepper
• 1/2 teaspoon garlic powder

Sauce

3 parts favorite bbq sauce - If I don't fully make it on my own I use sweet baby rays -  Don't get the brown sugar one cause you are already adding brown sugar

1 part ketchup

1 part catalina salad dressing  

1/4 cup brown sugar -- of course depends how much sauce you are making

1 tsp onion powder

1/2 tsp garlic powder

2 tsp of basil

Grill the racks on a normal grill for about 30 minutes. You want a good brown on both sides to lock in the juices while it is in the oven and give it a nice crunchy texture.

I use a large steaming pan for this. Here is my 3 slabs waiting for sauce.

I then liberally add my sauce and about a 1/4 cup of water.  I sprinkle some pre-cooked chopped garlic clovers and onions over the top.

I cover it with 3 layers of foil. I want to cook and steam it at the same time.  Cook at 300 degrees for 45 minutes and then take out and baste. Then cook at 250 degrees for 3 hours. Every hour take it out and baste making sure it does not dry out. If you have it covered properly you should not have any escaping air drying the meat out.

After it is all done you should have a very juicy fall off the bone delight. I am not the best at plating and presentation but the food speaks for itself.  As you can see from the picture I just lifted the bone and it fell right out...  PERFECT

Thanks for viewing