As I mentioned before, I am not a huge fan of traditional barbecue. But I love some tender juicy ribs and done with an amazing sauce – like my Cola Cajun BBQ Sauce – you can’t go wrong! This recipe really is all about the preparation rather than just the sauce …
Slow Ribs
Rack of Ribs – however many you need
Lowry’s Seasoning Salt
Garlic Powder
Onion Powder
Barbecue sauce
- The night before you cook your ribs, you will need to prep them. Take your ribs and add generous portions of the dry seasoning rubbing them in.
- Wrap them in aluminum foil with simple fold and tuck. Wrap them a second time with the “open” side down to help trap in the juices.
- The next morning preheat your oven to about 175 degrees or frankly you could just throw them into the cold oven, preferably in a roasting pan or on a cookie sheet that can catch any extra juices that might escape.
- Leave them alone for at least eight hours, up to about 10.
- Take them out of the oven. Unwrap them carefully.
- Slather both sides with a good barbecue sauce like my Cola Cajun BBQ and let them cook for about 20 more minutes – long enough for the sauce to glaze on the ribs
- Take them out and serve. Beware – the bones will literally slide out of the ribs. So it would pay to get some nicer ribs without all the fat and extra sinuous bones.