World Champion Ribs Recipe
Would you like to try a fabulous World Champion Ribs recipe? World Champion Ribs goes perfectly as Main Dish. Stock up on more and more Meat Meatloaf as you will want to make this World Champion Ribs time and again. Trust me! I am saying that you must try this World Champion Ribs.
Ingredients
2 slabs spareribs
1/2 cup apple cider vinegar mixed with 1/2 cup water
6 to 7 tablespoons Mild Seasoning Mix
Directions
Lay the ribs in a nonreactive pan and brush on both sides with the vinegar-water mixture.
Sprinkle with seasoning mix and rub it in with your fingertips, massaging it into the meat.
Cover and refrigerate for at least 1 2 hours.
Start the barbecue cooker, allowing it to reach a temperature of 250 F.
Put the slabs in the cooker.
Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus).
The ribs are done when the internal temperature of the meat reaches 1 80°F, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8 inch below the meat.
To serve, cut the slabs into individual bones or 3-, 4- or 6-rib racks.
Serve immediately with or without your favorite sauce.
To store the ribs once they are cooked, let them cool to room temperature and wrap them in plastic wrap and hold at room temperature until ready to serve.
Alternatively, hold the wrapped ribs in an insulated box for 2 to 3 hours, or refrigerate for a day or two.
You can also freeze the ribs for up to a month.
To reheat, puncture the plastic wrap and reheat them in a microwave for 2 to 3 minutes at high (100%) power, or, remove them from the plastic and heat them in a 300°F oven for about 20 minutes until hot.
Sprinkle with seasoning mix and rub it in with your fingertips, massaging it into the meat.
Cover and refrigerate for at least 1 2 hours.
Start the barbecue cooker, allowing it to reach a temperature of 250 F.
Put the slabs in the cooker.
Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus).
The ribs are done when the internal temperature of the meat reaches 1 80°F, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8 inch below the meat.
To serve, cut the slabs into individual bones or 3-, 4- or 6-rib racks.
Serve immediately with or without your favorite sauce.
To store the ribs once they are cooked, let them cool to room temperature and wrap them in plastic wrap and hold at room temperature until ready to serve.
Alternatively, hold the wrapped ribs in an insulated box for 2 to 3 hours, or refrigerate for a day or two.
You can also freeze the ribs for up to a month.
To reheat, puncture the plastic wrap and reheat them in a microwave for 2 to 3 minutes at high (100%) power, or, remove them from the plastic and heat them in a 300°F oven for about 20 minutes until hot.
