Last year I didn’t make ribs for Memorial Day. I was sad. It was really hot; I think it rained a lot too. But, this year, I am going to make bbq ribs once more – continuing 9 years of tradition (video)
2 slabs (~6 lbs) of baby back ribs
1/2 cup firmly packed dark brown sugar
1/2 cup white sugar
1/4 cup tablespoons paprika
1/4 cup tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons onion powder
2 teaspoons cumin powder
Potato Salad and Pinto Beans
Put It Together
Barbie made the potato salad and pinto beans. I made the ribs and sausage. The sausage was Slovacek (pre-cooked) sausage so it was easy; put it on the rib pan 30 minutes before they’re done.
Cooking ribs requires patience, but they were easy enough: thaw for 2 hours, cook rubbed ribs 2 hours, cook foil covered for 2 hours, finish naked w/ sauce for 30 minutes.
As always, Barbie’s potato salad was delicious. The beans were very good. The ribs were tender, but I think they dried out (over cooked) a little bit.