Recipes by their Ingredients

liquid smoke

  • BBQ Pork Ribs

    BBQ Pork Ribs
    BBQ Pork Ribs
    (Serves 4)
    1 large rack of pork ribs
    1 tsp salt
    1 tsp black pepper
    1½ tsp liquid smoke
    1 tblsp "Tony Chachere's Creole Seasoning"
    1+1/2 tsp garlic powder
    2-2½ cups "KC Masterpiece BBQ Sauce"
    NOTES: It's the slow, low cooking process along with the tight top which literally steams them and turns all the collagen to a jello-like consistency, which makes them "fall off the bone". Low carb version: omit the BBQ Sauce and replace with a low carb BBQ Sauce or no BBQ Sauce! I also use "Sweet Baby Rays" BBQ Sauce.

    Have oven pre-heated to 275 degrees. Coat the rack with spices (use all except the BBQ sauce) coat evenly!

    The BBQ sauce will be put on AFTER the ribs are almost finished! Arrange ribs into a baking pan, cookie sheet or dish with edges that are at least ¾ inch high, so there is no leakage.

    Cover the pan/dish with tinfoil tightly to seal in the steam as it cooks. Place in oven for 1 hour. Now its time to drain the fat/grease from the ribs.(there may be a lot of fat) recover ribs and put back in the oven for another 1-1½, until falling off bone. (It's at this point you can add some potato chunks on the sides of the ribs and cook with the ribs for some delicious roasted potatoes. Make sure your cover with foil tightly again.

    After this, uncover the ribs drain, if needed, and coat with BBQ sauce. Turn the oven up to 425 degrees. In 5 - 10 minutes the ribs are ready for rave reviews!