This is my first recipe with Foodsaver stores and I have to say, these are my best BBQ ribs beyond any reasonable doubt! Sticky, caramelized, meltingly tender and so so flavourful. It’s BBQ season after all and baby back ribs have to be on the menu. I keep a stack in the freezer in case I get the “Flintstones” cravings (remember the dino spare ribs?) Continue reading
Yes, these are the so-called Chinese BBQ ribs only they have nothing to do with a grill. They are entirely cooked in a conventional oven. And they are not red.
It happened one hot hot hot summer day. I had these wonderful, meaty baby-back ribs in the fridge but couldn’t find the strength to go outside (it was 39 C) and fire up my grill. Continue reading
I can’t imagine a bbq without spare ribs. Maybe I watched too many Clint Eastwood movies as a child, but I always wanted to make a whiskey (or burbon) based bbq sauce. I used it in combination with orange marmelade and it works so well. I always cook the ribs a couple of hours in the oven, covered, and then I throw them on the grill, basting with the sauce. They always come out melt-in-the-mouth, drop-off-the-bone delicious. Continue reading