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A Tasty Remedy: Suzie's Rockin' Ribs

Monday, June 9, 2014

Suzie's Rockin' Ribs

Hey guys!  I made ribs!  They are fall off the bone, melt in your mouth, awesomeness on a bone.  It's a bit of a time investment, but the end result is totally worth it.  It is possible to get great ribs without a smoker.  Let me show ya how.

First, let's go over the bbq sauce!

Suzie's Rockin' BBQ Sauce
Prep: 10 minutes, Cook: 30 minutes


6 oz tomato paste
4 tsp coconut aminos
2 Tbsp apple cider vinegar
1/2 cup water
3 Tbsp honey
1/4 tsp ground mustard
1/2 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp salt

  1. In a small saucepan over medium low heat, add all of the ingredients and stir to combine.
  2. Bring the mixture to a boil and reduce the heat to low for 30 minutes.  Stir occasionally to keep the sauce from sticking to the bottom of the pot.
  3. Remove from heat to let cool.  Should keep for a couple week in the fridge.
Makes: 1 1/2 cups

Suzie's Rockin' Ribs
Prep: 5 minutes  Cook: 3 hours


1 rack of ribs (Whichever style you prefer.  We used St. Louis style since that's what our butcher had.)

Dry Rub:
1 Tbsp onion powder
2 Tbsp coconut sugar
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp dried basil
1 tsp salt
1/4 tsp black pepper

1/2 cup Suzie's Rockin' BBQ Sauce


  1. Preheat the oven to 350 F.
  2. Combine the dry rub ingredients in a small bowl.
  3. Cover both front and back of the ribs with the dry rub, and rub into the meat. 
  4. Place the ribs in cake pan or baking dish.  You may need to cut the rack of ribs in half to fit them in the dish.  
  5. Fill the bottom of the dish with water, about 1/4 inch high, and cover with foil.
  6. Place in the oven for 2 1/2 to 3 hours, or until the ribs have reached an internal temperature of 145 F.
  7. Pull the ribs out of the oven and brush on a thick layer of BBQ sauce.  
  8. Time to head outside!  Heat the grill to around 400 F.
  9. Place the ribs on the grill, bone side down.  BBQ the ribs for about 10 minutes to help caramelize the sauce.  Be careful to not let the heat get so high that the ribs are charred black.  You may need to turn the grill down to low.
Note: I recommend making the BBQ sauce while the ribs are in the oven.  Gives you plenty of time to let the sauce cook and cool before using.

Serves: 2 hungry rib eaters



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