Aug 17

And when we say slow, we mean s-l-o-w.

First, let’s talk about barbecue sauces.


There are dozens to choose from, and that’s just counting what’s in our pantry. The great thing is there’s a sauce for everyone’s taste preference, hot, sweet, tangy, whatever you prefer. The ribs we use are babyback, and we usually get a package weighing about 10lbs at Costco. For a gettogether, cook them all, but for a family meal just make what you’ll eat in a few days. If the racks of ribs are long cut in half so you can wrap them and fit in the oven. Cut between the bones, jut enough for the sauce to cover each rib, but not all the way through. Now, get a large piece of heavy duty tin foil, put the ribs down and cover in barbecue sauce. wrap it up tight and put in a pan so if they leak, you won’t set off the smoke detector. Start the oven at 250F, and cook for 1/2 hr. Then drop the temperature to 180F (yes, one hundred eighty degrees F) and cook for a total of 24 hour, more or less. Not a typo, I said twenty four hours. We’ve done this many times and never been disappointed.


The ribs come out with the meat so tender, the bone can jut slip out. When we make these, we wrap up a couple racks in each of two or three different sauces and see which one we like best. That Kraft honey barbecue sauce seems to be taking the lead in this comparison. One fiendly warning; some ovens won’t stay on for 24 hours, ours shuts after 12, so we turn it off and on just before going to bed, and then again when we wake up. Above is have they serve it when I (dad) have eaten BBQ in Austin, TX. Try this and let us know what you think.

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