This Labor Day holiday was a mighty fine one in the Hernandez household. We actually got a weekend to relax, recuperate, and above all things – eat some ribs. We seem to have a pattern of eating ribs on national holidays. It just seems fitting to remember our troops or celebrate the end of summer with a big slab o’ pork. Yummy yum. After my last post about Scott’s famous Hernandez family ribs, I got some requests for his recipe. We’ve since shared this with a few people and have been met with a rousing response, so I figured I’d share the goods with the blogosphere. Enjoy!
The secret to these super easy ribs is honey. And lots of it. I have a hard time watching Scott make these because I can feel my arteries clogging, but he can make a damn good rack of ribs. First, pick up a slab of baby backs from your local grocery store. Line a baking sheet with some aluminum foil and plop those suckers down. Apply a hefty amount of salt and pepper to both sides of the ribs and then coat both sides of the ribs with honey. ::droooool::
Next, simply wrap those babies up like a pig in the blanket so all those juices stay in. Cook your ribs at 300° or 325° for about two and a half hours. Once they start to smell fantastic, take them out of the stove and cut them into manageable pieces so you can move them to your grill.
Once your ribbies are on the grill, coat them with your barbeque sauce of choice, and don’t be stingy. Again, my arteries are clogging as I see this but my taste buds are thanking me. We like to use Sweet Baby Ray’s sauce, but any sauce of your choice would suffice. Cook these on the grill for about 15 minutes or until you get a good glaze going.
Dig in. Cover face with barbeque sauce. Use lots of napkins. Repeat. Enjoy!