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Arizonas Best Barbeque Pork Ribs -4 ways of Goodness

Arizonas Best Barbeque Pork Ribs -4 ways of Goodness

This recipe contains ideas for making it sweeter or extremely spicy.   The options are yours.  The base recipe is the best I have had and is a tried and tested family recipe.  
 
2 whole slabs pork baby back ribs 
 
Approximately 1/2 Cup Arizona Spice Company BBQ Seasoning Rub. (Regular, Salt free or Hickory Smoked)
The regular is very spicy the Hickory and Salt Free are much less spicy.  Customers requested a milder version of our BBQ.  I listen.  
Optional: 1/4 cup brown sugar mixed in rub before applying to ribs (optional addition to sweeten up your ribs)
 
BBQ  Liquid:
1 cup red or blush wine (I like sweet white zinfandel)
1/8 Cup red wine vinegar
3/4 Cup  Worcestershire sauce
1/2 Cup Brown Sugar or honey
3 Cloves Fresh garlic, minced (garlic press is best)
 
Place the BBQ liquid in a microwave safe container and heat in the microwave for about two minutes.  Mix with a spoon and set aside.
 
To spice up your ribs use one of our great tasting extreme heat sauces.  
Add to the Liquid one of the following:
1/2 teaspoon of Dagon Fire Hot Drops
1/2 teaspoon of Black Scorpion Drops  (The Hottest)
Or 2 Tablespoons of Arizona 18 Sauce. (Ghost Pepper BBQ Hot Sauce-18 all natural main ingredients)
-These are extremely hot so proceed cautiously!  You can always add more later!
 
 
 
Directions
 
 
 Preheat oven to 225 degrees.
 
In a bowl, combine all dry ingredients and mix well. If not using the sugar just sprinkle the BBQ seasoning on the ribs.  Place each slab of baby back ribs on a piece of heavy-duty aluminum foil. Sprinkle each side with the BBQ rub.  Cover well.  More for a more intense flavor. Remember our seasonings are pure ingredients with no flavorless fillers so the flavor is stronger than most. Tent the foil. Refrigerate for 1-2 hours.
 
Place the foiled ribs on a baking sheet. Tent the foil rolling the top seams together tightly.  Leave one end open and pour half of the liquid into each foiled rack of ribs.  Close the end of the foil, double check that the foil is loose (tented) over ribs and tightly closed so no moisture escapes. Tilt the baking sheet slightly side to side in order to equally distribute the liquid. Bake in the oven at 225 F for 2 1/2 hours.
 
After the 2 1/2 hours remove the ribs from the oven and let sit 10 minutes.  Carefully open one end of the foil keeping it tilted up so the liquid doesn't run out.  Let  sit on the cookie sheet for 5 more minutes. Pick up the ribs with the top of the foil and slowly pour liquid into a medium sauce pan. Add 1/2 cup brown sugar or honey and bring the liquid to a boil. Reduce to medium high heat.  Reduce liquid by half or until it slightly thickens. Brush the glaze onto the ribs. Place on a heated BBQ grill or under the  broiler until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the 1/2 cup hot glaze into a bowl and toss the rib portions in the glaze.  Put the remaining glaze in a bowl and serve with ribs for extra BBQ sauce. Enjoy!  These ribs will melt in your mouth!
 
For a lower calorie sauce try our award winning Sweet 16 BBQ (made with plenty of Hatch NM Green Chili and 15 other main ingredients)  sauce or our Arizona 18 Ghost Pepper BBQ Sauce (Made with Hatch NM Green Chili, Smoked Ghost Pepper and 16 other main ingredients)
 
Try my BBQ Beans as a great addition to this recipe.  

 


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