First things first, so I went ahead and preheated the oven to 200 degrees Fahrenheit while I gathered my dry rub ingredients.
|Dry rub spices, not pictured is salt and black pepper.|
|Ribs, stacked and generously rubbed|
|ribs, wrapped in foil, entering the low and slow oven|
- 3 cloves garlic
- 1/2 of an onion
- 2 tbsp chili powder
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1-6oz can tomato paste
- 1 tsp salt
- 1-1/2 cups beef broth
|Onions, fine dice with pampered chef chopper.|
Final sauce is chunky and delicious:
|Thick, spicy, delicious sauce|
After 4 hours in the oven, I pulled the ribs out and brought them out to the grill. Grill on high, I unwrapped the ribs, placed them on the grill over a flaming burner and gave them a little crust on each side (5-10 min each side). The result was finger licking delicious and undoubtedly the best ribs I've ever made (and thus the best I've ever eaten). Due to the fact that my fingers were covered in rib drippings, dry rub, bbq sauce, and other things I don't want all over my phone, I forgot to take pictures of the finished product.