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Houston's Knife & Fork Barbecue Ribs



KNIFE & FORK BARBECUE RIBS
Houston's Restaurant Recipe

2 racks baby-back ribs, about 1 1/2 pound each
salt for dusting meat
fresh ground black pepper for dusting meat
fresh ground white pepper for dusting meat
2 cups water
2 tablespoons liquid smoke
barbecue sauce of choice

Season the ribs with salt, pepper and white pepper before cooking. After cooking, they are basted with sauce and finished on the grill.

Place the seasoned ribs on a rack inside a roasting pan. Put 2 cups of water and 2 tablespoons of liquid smoke in bottom of the pan. Cover the entire pan tightly with plastic wrap, then cover plastic wrap tightly with heavy duty aluminum  foil. Place in 230 degree oven for 5 hours. Reduce oven heat to 170 degrees and let cook another 2 to 3 hours.

It is IMPORTANT not to open oven or roasting pan until at least 6 hours have elapsed as this will let out steam  and cause slowing down of cooking process - could take hours longer. Remove ribs from pan, baste with sauce and finish on grill. I have found it is easier to finish ribs on grill if you have chilled them a bit in  refrigerator first.