Lake House Ribs
A few weeks ago the family went up visit my uncle on the lake. One night he cooked these amazing ribs that I now call “Lake House Ribs.”
He and I both have similar cooking styles, where you add a little of “this” and “that” as you go along – and if it turns out good, you commit it to memory and try it again next time. We were talking in the kitchen and I got to observe his process.
Tonight I tried to remember how he prepared his ribs and make them for my family and myself. This is what I came up with (with my own embellishments):
Stick of butter melted
Grill Glitter Universal Seasoning Rub
Mustard (brown or Dijon)
Stout Beer (optional)
Cut the rack of ribs and place them flesh side down in a baking tray. Don’t spare any of the juice from the package.
Pour enough sauce into the tray to submerge the ribs about half way. I dusted them with Chili powder and Paprika for safe keeping.
Preheat the oven to 215 degrees. When heated let the meat cook for 4 hours. Giving them a wiggle every once in a while.
Remove from the oven and preheat the grill to 420 degrees. W are now going to give the meat a nice “bark.” Braising the outside and basting as we go…
Once your satisfied with them and they have a nice and crispy outer edge…
Serve with a tall beer!
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