{"id":267,"date":"2013-02-27T01:08:41","date_gmt":"2013-02-27T05:08:41","guid":{"rendered":"http:\/\/derekandevonne.com\/?p=267"},"modified":"2013-02-27T01:08:41","modified_gmt":"2013-02-27T05:08:41","slug":"best-of-pork-ribs","status":"publish","type":"post","link":"https:\/\/derekandevonne.com\/?p=267","title":{"rendered":"Best of&#8230; Pork ribs!!!"},"content":{"rendered":"<p>Baby back ribs, succulent and moist. \u00a0I remember the first time I made ribs. \u00a0I (shudder) boiled them for hours and did something with a roasting pan. \u00a0Needless to say, the method underperformed.<\/p>\n<p>awhile back, I came across a very easy recipe that guarantees fab results. \u00a0Basically you create a dry rub using the following:<\/p>\n<ul>\n<li>1\/2 cup brown sugar<\/li>\n<li>1 tsp coarse salt<\/li>\n<li>1 tbs garlic powder<\/li>\n<li>1 tbs paprika<\/li>\n<li>1\/2 tsp cayenne pepper<\/li>\n<\/ul>\n<p>For the ribs, ideally you use baby back ribs, but I have used side ribs. \u00a0Remove the membrane from the ribs (I found using an oyster shucker works well for this) and rub the dry rub all over (the amount is enough for 2 full racks). \u00a0Wrap each rack in tin foil, ensuring the seams are tightly sealed. \u00a0I generally put it back into the fridge to allow the rub some time to do its magic.<\/p>\n<p>When it comes time to cook, place the ribs in the oven or BBQ at 300F for about 2 to 2.5 hours, meaty side down. \u00a0Once done, carefully open up the foil and you should see nicely done ribs with the meat shrinking a bit from the ends of the bone.<\/p>\n<p>Next, get a cup of BBQ sauce. \u00a0I like Cattleboys Original. \u00a0Brush on a good amount and place under the broiler until the sauce bubbles and has nicely melded with the ribs. \u00a0Portion the ribs then flip them over, cover with sauce and broil again.<\/p>\n<p>When done, the ribs will be juicy (from being cooked in foil), tender, and favorful. \u00a0No boiling required. \u00a0The best part is that on sale, 2 racks are about $10, and it easily feeds 4 adults.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baby back ribs, succulent and moist. \u00a0I remember the first time I made ribs. \u00a0I (shudder) boiled them for hours and did something with a roasting pan. \u00a0Needless to say, the method underperformed. awhile back, I came across a very easy recipe that guarantees fab results. \u00a0Basically you create a dry rub using the following: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-foodrestaurant"],"_links":{"self":[{"href":"https:\/\/derekandevonne.com\/index.php?rest_route=\/wp\/v2\/posts\/267"}],"collection":[{"href":"https:\/\/derekandevonne.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/derekandevonne.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/derekandevonne.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/derekandevonne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=267"}],"version-history":[{"count":0,"href":"https:\/\/derekandevonne.com\/index.php?rest_route=\/wp\/v2\/posts\/267\/revisions"}],"wp:attachment":[{"href":"https:\/\/derekandevonne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/derekandevonne.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/derekandevonne.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}