One of the first meals that GB ever made for me was his World Famous Ribs.
When I tell you I love barbecue - I don't mean it's a meal I enjoy. I mean I crave it, I drool at the mention of it, and I literally can not live without barbecue in my life.
So when GB made his World Famous Ribs for me - I fell head over heels in love with him. If a man is willing to make barbecue for me - I will not let him go.
This past weekend, when GB told me he was making his World Famous Ribs again I begged him to let me share his recipe with my incredible readers.
He loves me, so he said yes.
Here is the recipe, according to GB.
Gather the following:
A big ole' slab of Pork Ribs (not pictured, because raw ribs are creepy.)
Crushed Red Pepper
Barbecue Sauce (Not pictured, our favorite brand is Sweet Baby Rays)
Since GB is the chef of this meal there are no measurements of any of the ingredients included in the rib rub. I apologize.
Start the rub by mixing together all of the dry ingredients. When you taste the rub - you will know whether or not you need to add more of something.
I asked GB when it was all mixed together how he knew the rub was right. He simply replied, "Try it." It was spot on. I could taste barbecue without barbecue sauce.
He started with the garlic salt and paprika. He added a huge amount of each. Easily 1-2 tablespoons.
Next he added pepper.
GB then shook in some salt.
Next he added the ground mustard.
He threw in a few tablespoons of brown sugar so quickly I couldn't get an action shot.
Using his bare hands GB worked the rub into the ribs.
We popped those bad boys into the oven at 350° for 2.5 - 3 hours.
About 30 minutes before the ribs were all finished cooking, GB pulled them out of the oven.
Although the ribs could be eaten without any sauce (the rub really is that good), we added barbecue sauce. I'm a saucy girl and I love sauce.
After another 30 minutes in the oven the sauce had caramelized nicely on the ribs. These ribs are now World Famous.
I can smell these ribs again as I type this.
We served the World Famous Ribs with cornbread, green beans and potatoes. That was probably one starch too many. None of the extras really matter compared to the ribs.
If you give these ribs a try - I'd love to hear how they turn out!