Tuesday, June 7, 2011

Slap 'yo momma good! (sorry mom)

A couple years ago two girlfriends of mine and I took a long weekend trip to Nashville. It was one of the most memorable trips I've been on. We went for a  Mother's Of PreSchoolers convention. I learned a lot and my heart was changed in so many ways. But it wasn't all business. There was tons of girl time too! And to make it even better, we stayed at the beautiful Gaylord Opryland, one of the most amazing hotels in the south! What are three moms without their kids to do on a Friday night in Nashville! Head out for some BBQ and Line Dancing (don't kid yourself, the other 2, not me!)! Anyway, on our way downtown to the Wildhorse Saloon, the bus driver said that we had to try the ribs, they were so good they'd "make you wanna slap 'yo momma"! I know! If I even thought something like that, you'd better watch out! Whoa! But with a statement like that, I had to try them! And they were ok. But you just have to try mine...cause they are so good they'll make you wanna...eat the whole rack! :)

Plus, mine are much healthier than most recipes you find that are loaded with sugar and salt.

Preparing the meat with 2 rubs

With and without BBQ Sauce

Just getting started

Lickn' them bones clean!

Superman tearing them up too (without BBQ sauce)

Perfectly Delicious RIBS

1 rack baby back ribs
2 tsp liquid smoke
3 Tbl Dijon mustard
1 Tbl brown sugar
2 Tbl paprika
1 tsp Cheyenne pepper
1 tsp garlic powder
1 tsp onion powder
1 bottle of your favorite BBQ sauce, we like KC Masterpiece Original and Famous Dave’s Rich and Sassy

Preheat the oven to 250. Lay a very large piece of foil over a baking sheet. Set the ribs on the foil. Let them hang out while you prepare the rubs. In a small bowl mix together the liquid smoke and Dijon mustard. In another small bowl mix together all the dry ingredients. Brush, spoon or use your fingers to generously rub the mustard mixture all over each side of the ribs. Next sprinkle the seasoning rub over the entire set of ribs too. Fold the foil over the ribs, completely sealing all ends of the foil pouch. Bake in the oven for 2 hours. Remove from the oven and get your grill fired up, set on High.

Cut the rack into portions of 2 or 3 bones. For the healthiest choice, omit BBQ but for the tastiest choice, lather up with BBQ sauce, and don’t be shy! Lay the ribs on the hot hot grill racks and reduce the heat to low. Close the lid and let them hang out for about 5 minutes. Coat with more BBQ sauce and turn. Cook for another 5 minutes. As long as you keep an eye on the ribs and the flame isn’t too high, you will be fine, but the BBQ sauce does have sugar and there is a fine line between delicious caramelizing and nasty burning! 10 minutes is good enough for us but you are welcome to continue to cook longer. Just a warning though…the meat will literally fall off the bones into the grill if it sits on there too long! MMM…they are so tender! Once they have met their perfection, remove from the grill and load up on your plate with other summer favorites! We enjoyed these on Memorial Day with a summer salad and Eric’s Best Beans, which you will get to see later this week! The beans and the ribs pair perfectly together!



No comments:

Post a Comment