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Slap Your Momma* Ribs

August 24th, 2009

dsc00687I was very excited when we moved south – I was sure we would get some great BBQ.  There are a few places around but Nashville isn’t known for its BBQ.  We found ourselves turning to a chain restaurant (Texas Roadhouse) when we wanted ribs.  Then it closed.  Just boarded up the windows one day.  So we were left rib-less.  We decided to splurge a little on a trip to Sam’s Club and buy a pack of ribs despite my dismal failures in the past at making ribs.  I asked Twitter (long and slow was the only suggestion) and then did a little googling and managed to make some damn fine ribs if I do say so myself.

dsc00630First, it starts with the rub.  I made Alton Brown’s Rub #9.  Sort of.  Don’t tell Alton (I love him) but I changed it up a little bit.  I only used 3/4 cup of light brown sugar and I added a tablespoon of ground chipolte pepper.  It makes a lot so if you don’t think you’ll use it for other things halve or quarter the recipe.  I put a little on fish before I broil it and will probably try it on chicken and/or pork chops one of these days.

dsc00635The ribs at Sam’s come 3 racks in a pack.  I bring them home and put the rub on all of them then wrap them in 2 layers of foil and throw 2 in the freezer and 1 in the frig overnight so the rub can flavor the meat (no idea if this is necessary or if it does anything but I tell myself it does so go with me here.  You only want to use enough rub to cover them – you don’t want it to be too thick. I’m usually of the school of thought ‘if a little is good, more must be better’ but Steve declared the rub was overwhelming the first time I made them so I’ve decreased the amount to a couple of tablespoons rubbed over the ribs.

dsc00681After they’ve spent the night in the frig with the rub on them, put them in a 225 degree oven for 3 – 3.5 hours.  (They will give off juice so put them on a pan that will catch it.)  After they hang out in the oven all afternoon, fire up the grill and get out your favorite BBQ sauce.  We like Sweet Baby Ray’s but any sauce that makes you smile will do.  Don’t be shy with the BBQ sauce.  Slather it on the ribs then throw them on the grill.  They only need 7 or 8 minutes on each side – you are basically cooking on the sauce because the ribs are done after their time in the oven.

dsc00685Assuming your cut of ribs is good, they should be fall off the bone yummy.  I will admit out of the 4 racks I have made this way, 1 was disappointing.  Because I didn’t vary the cooking technique, I’m assuming that particular rack just wasn’t as good.  The first 3 racks we declared as good as the Roadhouse.  The last one was fine but it wasn’t falling off the bone so it wasn’t quite as amazing.

Visit Rachel for more Mouthwatering Monday recipes.

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*I took brownies to a gathering this weekend and one of the southern ladies tasted them and said “Slap your momma, these are awesome!” It made me laugh so I decided to call my ribs Slap Your Momma Ribs.

This entry was posted on Monday, August 24th, 2009 at 9:21 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

15 Responses to “Slap Your Momma* Ribs”

  1. Yeah So Says:

    YUM. My husband loves his ribs too. He swears by all the Steve Raichlen books – his favorite rub is one using lemonade mix!

  2. mariah Says:

    Yum! I”m always looking for good rib recipes! Will need to try this

  3. elle Says:

    Ah you’re a dry ribs kinda girl. We do wet ribs here. Although Washington isn’t a bastion of BBQ. We did Ribs for a friend’s birthday party this weekend and here’s how we do it:

    However many racks of pork ribs (works with beef too, but why). Slap them on the grill for about 15 minutes. No salt, no pepper, nada. Just get some color on them. Take them off of the grill and cut them into individual ribs. Thow them into the crock-pot (we actually use a giant cast iron dutch oven and add sliced sweet onion (Walla-Walla’s here). Cover with your favorite BBQ sauce (we’ve been using the Stubbs Hickory Bourbon or Spicy). Cook in a low slow oven (275*) for at least 4 hours. When it was really hot we put them in a low slow BBQ instead of the oven.

    Oh so yummy.

  4. Melissa Says:

    I like to soak ribs in vinegar and water for a few hours prior to rubbing or marinating with anything…it takes out that gamey taste that ribs can sometimes have.

    Usually I bake my ribs with italian dressing and then finish on the grill.
    This rub sounds delish…will try it sometime!

  5. Alleen Says:

    oh yummmmmmmmmmmmmmmmmmmmmmmmmm. I haven’t made ribs in forever. I might just have to change that.

    There’s a taco place here that has all kinds of hot sauces that they sell. One of them is called “Smack My Ass and Call Me Sally”. Your title reminded me of that.

  6. Cheryl Says:

    http://www.sciencenews.org/view/generic/id/46562/title/Better_BBQ_through_chemistry

  7. Carrie Says:

    I love trying the recipes that you post…gets me out of my food rut! Quick question, do you cook the ribs in the foil when they are in the oven?

  8. Michelle Says:

    Yes, leave them in the foil while they are in the oven…sorry that wasn’t clear!

  9. jane Says:

    Just in case your brownie lady didn’t explain it – In the South when something is really REALLY tasty, we say, “That’s good enough to make you slap your Momma!” Now – when are you gonna share that brownie recipe???????

  10. amy2boys Says:

    The ribs look awesome!!!! I’ve never made ribs but maybe I’ll try it.

  11. Steph Says:

    Michelle, marry me. ;-) I love your recipes! Seriously, I have made several and they are always as good (or better) than you say they are. My husband and children thank you! Keep ‘em coming!

  12. carla Says:

    she really said that?!

    its gonna make me crazy now :) which FRIDAY movie is that from??

  13. Michelle Smiles » Blog Archive » Fish Two Ways Says:

    [...] squirt some lemon juice on it if you like. Sprinkle a rub or herb mixture that you enjoy (we use the rub from the ribs because we like the sweet heat – but use sparingly because it is potent) over the fish and pop [...]

  14. Michelle Smiles » Blog Archive » Donna Reed and Martha Stewart rolled into 1 Says:

    [...] I rubbed it down with the slightly modified Alton Brown’s Rub #9 which was left over from when I made ribs a few weeks ago. Then I put it in the crockpot on low with 1 cup of water and let it cook for [...]

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