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):

The sauce:

Stick of butter melted
Grill Glitter Universal Seasoning Rub
Chicken stock
Soy sauce
Sesame oil
Mustard (brown or Dijon)
Minced Garlic
Worcestershire sauce
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…

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Once your satisfied with them and they have a nice and crispy outer edge…


Serve with a tall beer!

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