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 Ribsribs

Rack of Ribs – however many you need
Lowry’s Seasoning Salt
Garlic Powder
Onion Powder
Barbecue sauce

  1. 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.
  2. 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.
  3. 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.
  4. Leave them alone for at least eight hours, up to about 10.
  5. Take them out of the oven. Unwrap them carefully.
  6. 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
  7. 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.