Mouth-watering, fall-off-the-bone, slow smoked beef brisket or slow cooked ribs are a Texan favorite and this super easy recipe is great if you are at all wary of the barbecue or grill. This recipe works well with both pork and beef ribs.
- 2 pounds baby back or short ribs
- ½ cup brown sugar
- 2 tablespoons organic ketchup
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dark rum
- ¼ cup chili sauce
- 1 clove garlic, finely minced
- ½ teaspoon dry mustard
- ½ teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the baby back ribs into the serving size you prefer and then wrap in two layers of tin foil.
- Bake in a baking or roasting dish/pan for 1 1/2 hours.
- Once cooked, unwrap your ribs and drain the drippings. (Tip: You can freeze the drippings to use later as a broth or in soups!)
- Place the ribs in a large roasting pan.
- In a bowl, mix together the brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper. This is your marinade!
- Coat the ribs with sauce and marinate at room temperature for 1 hour, or if you have time you can even refrigerate them and let ’em get all yummy overnight.
- Preheat your grill (medium heat).
- Brush grill grate with oil.
- Place the ribs on the grill and cook for 30 minutes, basting with the marinade. Serve.