Dining Debbie's Way Ribs

Everyone has their own way to make ribs and I have tried making them many different ways from wet rub to dry rub, to crock pot bakes.  The one I found to work the best for me and my family really enjoys is starting with a dry rub, then baking in the oven at a very low temperature, then basting on the grill with BBQ sauce.  It is a time consuming process, but it is well worth the wait.

Dry Rub Ingredients:
In a small bowl, combine the following -
1 c  Brown Sugar
1 Tbl Old Bay Blackened Seasoning
1 Tbl Garlic
1 Tbl Red Cayenne Pepper
1 Tbl Creole Seasoning
2 tsp Ground Fresh Nutmeg
2 tsp Black pepper
1 tsp Salt


Ribs:

4 lbs of Pork Spare Ribs

Wet Mop:


1 1/2 c Ketchup (I prefer Heinz)
3/4 c Brown Sugar
2 Tbl honey
2 Tbl Soy Sauce3 Tbl brown mustard
3 tsp Worcestershire Sauce
3 tsp White Vinegar
1 tsp Texas Pete hot sauce
1 tsp minced garlic
1 tsp ground nutmeg
1/2 tsp liquid smoke

Place all the ingredients in a small sauce pan on the stove over medium heat, whisk until smooth and saucy.

Place the rack of ribs on a large piece of tin foil, coat one side of the ribs with a dry rub, turn over and coat the other side.  Wrap the tin foil around the ribs to form a tent. (You may need to use several pieces of foil, to avoid leakage)  Place on a cookie sheet and put in a 250 degree oven for 5 1/2 hours.  Place in the refrigerator to store until grilling.  When you are ready to grill, let your ribs come to room temperature, while preparing your wet mop sauce.  Preheat your grill until hot and place the ribs (foil removed) straight on the grill.  Mop on one side and let it sit on the grill 10-15 mins, turn over and mop the other side, let it sit an additional 10-15 mins until the mop sauce sets into the meat and the meat is starting to fall off the bones.  Remove from the grill and serve with the leftover mop sauce you did not use.

Serving suggestions - Serve with corn on the cob, baked beans, cole slaw and garlic toast.