Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce

• Meat

  • 2 Racks of ribs* (about 7-8 pounds

• Canned Goods

  • 2 tsp Chili pwder

• Condiments

  • 2 cups Ketchup
  • 4 drops Tabasco sauce
  • 2/3 cup Worcestershire sauce

• Baking & Spices

  • 1 Applewood rub
  • 1/4 cup Brown sugar
  • 1 tsp Celery seed
  • 2 tsp Salt

• Liquids

  • 2 cups Water

• Other

  • heavy foil

Found on thefoodcharlatan.com

Ingredients

• heavy foil
• 2 racks of ribs* (about 7-8 pounds)
• Applewood rub (or your favorite dry rub)
• 2 cups ketchup
• 2/3 cup Worcestershire sauce
• 2 teaspoons chili pwder
• 2 teaspoons salt
• 1 teaspoons celery seed
• 2 cups water
• 1/4 cup brown sugar
• 4-8 drops Tabasco sauce

Directions

• Lay out a generous amount of heavy foil on a large rimmed baking sheet. Lay one rack of ribs on the foil and rub generously with Applewood rub. You can be generous. I used 2-3 tablespoons per rack, but it is really up to you.
• Wrap the foil around the ribs so that it is completely covered.
• Repeat with the other rack of ribs.
• Let the ribs sit for 30 minutes. Or overnight. Or no time at all, if youre in a hurry.
• Preheat your oven to 250 degrees F.
• Put the ribs in the oven and roast for about 3 hours. Take the ribs out when they are fork-tender.
• Lower heat to a simmer and cook for about 30 minutes, until thickened slightly. Remove from heat and allow the sauce to cool. It will thicken more as it cools down.
• When the ribs are done, take them out of the oven and unwrap the foil. Cut the ribs into 1, 2, or 3 piece sections, whatever you like.
• Heat your grill to medium high, about 450 degrees F.
• Generously brush the ribs with the barbecue sauce. Or pull an Eric and dunk them in the sauce completely. (The ribs are cooked. Stop looking at me like Im a heathen.)
• Grill the ribs for about 2-3 minutes per side, until there are grill marks.
• Remove from the grill and cover with foil until ready to serve.
• Serve ribs with the remaining sauce. Eat with your hands!