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    Wilmette Firehouse Ribs


    Source of Recipe


    the web

    List of Ingredients




    2 lb. baby back ribs

    2 T Jack Daniels

    2 T olive oil

    Barbecue sauce of choice

    Water, lemonade, or margarita mix for steaming

    Wilmette Firehouse Rub:

    1 C kosher salt

    1 C brown sugar

    1/4 C black pepper

    1/8 C garlic powder

    2 T onion powder

    1/4 C paprika

    1 T cumin

    1/4 C chili powder

    2 tsp. cayenne powder, or to taste

    Recipe



    Remove membrane on back of ribs. Apply rub liberally and work well into the meat. Let meat stand 1 to 3 hours in refrigerator.

    Sear ribs 3 to 4 minutes per side on a hot grill. Slather with barbecue sauce after turning. Remove ribs after 10 minutes of cooking.

    Place ribs on a rack in a shallow pan. Pour liquid of choice (water, lemonade or margarita mix) into bottom of pan. Seal pan tightly with aluminum foil and steam in 275 degree oven or on a low-heat grill for three hours. Remove foil, apply more sauce, and serve. If prepared correctly, the ribs will fall off the bone. Serves 4-6.


 

 

 


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