Yvonne Garretts Mud Ribs Recipes

TENDER OVEN BAKED BBQ RIBS THAT FALL OFF THE BONE

Steps:

• Preheat the oven to 250°F and line a large baking sheet with aluminum foil;
• In a medium bowl, whisk together the brown sugar, garlic powder, granulated onion, chili powder, paprika, salt, peppers, and cumin until combined;
• Coat the ribs on both sides with your spice blend, then brush with olive oil and place onto the baking sheet;
• Cover the ribs with aluminum foil and place into the oven for 30 minutes;
• While the ribs are cooking, blend the barbecue sauce, garlic powder, hot sauce, Worcestershire sauce, liquid smoke, and salt then divide into two bowls and set aside;
• Remove from the oven, flip the ribs, baste with the juices, and 1/4 of the barbecue sauce blend, then cover again and cook for an additional 30 minutes;
• Flip the ribs again, baste with more the juices in the pan, and cook for an additional 30 minutes;
• Baste the ribs again with another 1/4 the barbecue sauce (or half of the half you put aside), flip them, and then recover and cook for another 30-minutes;
• Remove the foil from the ribs, flip them again, and coat with the juices in the pan before cooking in 10-minute increments until the internal temperature has reached 145°F and the meat is falling off the bones and tender;
• Serve cut apart and with additional sauce for dipping.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

YVONNE GARRETT'S MUD RIBS

Steps:

• Add 2 cups of water to the marinade ingredients and stir. Then stir in 1 more cup of water. Place the ribs in 4 bowls and pour a quarter of the marinade over each. Cover and marinate, refrigerated, for 3 hours.
• Preheat oven to 300 degrees. Remove the meat from the marinade, divide and place it in four baking pans. Over each, pour about 1/3 cup of the marinade. Cover and cook for 2 hours. (The dish can be made ahead and served warm.)