The Rib Wars - Take 2

Hi everyone.  Okay, so our first attempt was dry rub...and now we are going for what we call the "wet rib".  Remember to prep your ribs.  First we start with the wet ingredients...again there is no specific measuring, simply go with the flow.

Ketchup, honey, soy sauce, and apple cider vinegar (not too much vinegar).

Next we add diced onion, red pepper, and fresh garlic to our liquid base.

Our dry ingredients are simple, black pepper, crushed red pepper (for that little kick) and brown sugar.  Mix this all together and drench the ribs in your mix.

Once again, we are going to place our ribs, which are marinating, on our winter back porch for several hours.  When we are ready to, place covered with foil, in a warm over 265 degrees.  This process takes a bit more work, every half hour be sure to spoon more marinade over your ribs.  At about the two hour mark, uncover your ribs for the last hour of cooking.  Be sure to still spoon marinade over ribs during this last hour of cooking.  And lo and behold, our finished ribs.

We use the remaining marinade as a dip with dinner.  These ribs were served with a fresh green salad, and cottage cheese on a bed of fresh tomato.  Just to remind us of summer.