I ran the monster dash 10 miler on Saturday with two of my girlfriends and I am still sore. I’m foam rolling and icing like crazy! I will post about the race later this week and include the full training program I followed since I have gotten a few e-mails on it!
While I was running I did a lot of thinking – I swear it’s the best way to work things out. I won’t list off everything I thought about, but food was definitely one of those things. I was craving many things – and I was mentally making a grocery list. I was on a girls trip in Florida – as you know, and I came home to many gifts all over the house that told me my husband missed me. I also found proof that I do all of the grocery shopping!
First thing I thought of was my MIL’s ribs. We had them a few years ago at the cabin and Mike never quite stopped talking about them. So, I pulled out the recipe and went to town! This recipe is putsy, but it makes the best ribs, so just make them on Sunday when you have more time to spend.
You should buy about 1/2 rack of ribs for each person you are feeding. I went with only one rack this time around because my husband talked me out of two. I like leftovers – a lot – and he does not, unless it came from my mother’s house.
These require forethought – but not much effort and they are SO worth it – go ahead, try ‘em.
Yield: 2 servings
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours 30 minutes
Prep these on Saturday, make these on Sunday.
Ingredients in the rub:
1/4 cup paprika
1 tablespoon kosher salt
1 teaspoon celery seeds
2 teaspoons garlic powder
1 tablespoon chili powder
Ingredients for BBQ sauce:
2 slices of bacon
1 spring of fresh thyme
1/2 white onion, minced
2 cups of ketchup
1/4 cup of brown sugar
1/4 cup of molasses
2 tablespoons white vinegar
1/2 tablespoon dry mustard
1/2 teaspoon ground cumin
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoons freshly cracked pepper
Directions for the Rub:
Mix together and rub over the ribs. Place in the fridge for at least an hour - overnight makes them even better!
When you've refrigerated them to the extent you're able to, preheat your oven to 250 degrees and bake the ribs for four hours
Directions for the BBQ Sauce:
Fry the bacon in a frying pan, until good and crispy. Add in the onion, thyme and garlic, cooking on medium heat until the onions are translucent and golden. Add the remaining ingredients and stir together until well mixed. Heat through on medium until it starts to bubble. Then turn to low and simmer for 20 minutes. Remove the bacon, then slather the ribs with the sauce and enjoy!
Serve with your favorite sides. I did mashed potatoes and broccoli.
I buy about 1/2 rack of ribs for each person I am serving. If you are my mother and you are serving men, you buy an entire rack of ribs for each of them and eat leftovers for days. You decide :)