This is the best foolproof barbeque rib recipe you can make for a Fourth of July party
This recipe is one I have been making for many years and the ribs are always “fall-off;the-bone” GOOD! And so, I’m making these for our July 4th celebration and I’m including suggestions and recipes for the rest of the dinner.
Here, we’re showing them served with a loaded baked red potato and steamed broccoli. This dinner was on its way to some friends’ house for their dinner, so this traveled well.
For a July Forth picnic, we’d serve them with some kind of baked beans so we’re doing our sister-in-law, Evie’s Cowboy Beans. Grilled Corn on the cob with spicy butter, a KFC coleslaw (hack) for a salad & finish up with our family’s favorite summertime dessert, Peach Parfaits.
Ron's Foolproof Barbeque Rib Recipe
Ribs must be marinated in a “good” sauce for a couple of hours to start the cooking process. I make my own sauce as follows:
3/4 cup Brown Sugar
1/2 cup Yellow Mustard
1/2 cup Ketchup
1/4th Cup Soy Sauce
1/4 cup Olive Oil
Put all ingredients in a sauce pan. Heat on medium until all ingredients are warm and blended together.
Cooking the Ribs
To cook the ribs, I start them in the oven in a turkey roasting pan with lid.
If you are cooking a full slab of ribs, cut them to serving size (this is a lot easier than cutting after they are cooked). Serving size is usually 2 ribs for the large ribs and 3-4 ribs for the smaller ribs. Of course, you probably know your guests’ appetites.
Once the ribs are cut to size, coat the bottom of the cooking pan with cooking spray and then with sauce.
Coat each portion of the ribs with a basting brush on both sides. then place them in the roaster with the meat side up. This allows the meat juices to penetrate down through the meat.
In my opinion, ribs are not good unless they are falling off the bone, plus the longer they cook , a lot of the fat will be rendered out. Cook the ribs at 375 degrees for 2 to 3 hours. But you are not done yet!
The last step to having really delicious ribs is to take them from the roaster and place them on a hot grill. Before you put them on the grill, coat them, one more time, with the barbeque sauce.
You must watch teh ribs closely, because they will flame up quickly. You should have a large glass of water or even a spray bottle of water handy, to douse the flames when they occur, and they will!
A lot of people like a little burn on the ribs, if it is not too much.
If you follow these directions, you should have the most delicious & foolproof barbeque ribs for your Fourth of July party, that you have ever eaten.
A couple of other things of note:
The pan drippings in the roasting pan will make a very good gravy, to put on mashed or even baked potatoes.
Dilute the pan drippings with a little water and scrape the bottom of the pan if it is not too burned. Make a rue (flour and water), add to the pan drippings a little at a time and cook until it gets to the consistency that you like.
Also, this sauce is just as good on Chicken.
Have fun and have a great Fourth of July!
Ron Warner
“Things work out Best
For those that make the Best
Of how things work out”
Sounds delicious. Thanks, Ron. I know it will be good, cuz I know what kind of cook your are! Happy Fourth of July!
Carol
It sounds wonderful Ron. Thanks for sharing. Pam K
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