| 黑胡椒 | n勺 |
Dry rub: 1/4 cup brown sugar 2 teaspoons chili powder (not powdered chili) 2 teaspoons sweet paprika 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground pepper
BBQ Sauce: ½ Small Onion, finely minced 2 Cloves of Garlic, minced 2 Tbsp veg oil 2 cups of Ketchup 2 Tbsp Apple Cider Vinegar 1/2 cup of Water 3 Tbsp of Maple Syrup ½ cup of Brown Sugar 2 tsp of Dried Mustard 3/4 tsp of Smoked Paprika 1 tsp Paprika 2 tsp of Chili Powder 2 tsp of Worcestershire Sauce Salt and Pepper, to taste 1) Sautee onion and garlic with vegetable oil for 3 to 4 minutes or until softened. 2) Add remaining ingredients and simmer for 30 minutes on low.
Mix together the brown sugar, onion, garlic, paprika, chili, mustard, salt and pepper. Sprinkle the rub on both sides of the slab of ribs and pat it in as much as you can. Wrap the ribs in a few layers of aluminum foil and let them sit in the fridge for a couple hours.
Preheat the oven to 300 degrees, take the ribs out of the fridge 15 minutes before placing them in the oven. Rub ribs all over with lemon juice. Bake in the oven for 2 1/2 hours.
Remove from oven & pour off liquid. Brush bbq sauce over all sides of ribs. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.
