I would make a video showing the nuance of rib making — and by nuance, I mean the use of about six ingredients and how to turn on the oven — but the aggregate production quality of Gina and I combined is somewhere between the Blair Witch Project and my five-year-old filming herself after snatching my phone.
So, with further ado, since I do love unnecessarily long intros, I give you Airstrip Ribs. Again, trademark pending on the name.
This one will gain you friends (and potentially health complications), but unlike friends, it won't lock you out of your Netflix account because you're maxed out on users.
All you need:
- Rack of ribs
- Salt and coarse pepper
- Any BBQ spice/mix — get adventurous.
- Butter
- Honey
- Brown sugar
- BBQ sauce (semi-pro tip: try something with a mustard base)
This isn't a competition like BBQ ribs at a Midwestern fair (still a bucket list item, P.S. Someone please invite us). What I'm saying is you don't need to get fancy with it. No need to rip off the membrane on the back or square up the ribs with a fine knife. We're doing this the same way G and I made our three children — zero precautions.
Set the oven to 225F, and go ahead and add salt and pepper and some sauce. Place the ribs on a baking sheet and throw them in the oven. Spritz with whatever you like every 30 mins — beer, apple juice, etc.
After three hours, take out the ribs and prepare the landing strip: take a long strip of aluminum foil, and in the center, place strips of butter about 4 inches apart for as long as the rib strip, drizzle some honey, then some brown sugar, and finally a little more BBQ spice. Then, place the rib face down on this edible landing strip, wrap it tightly, and put it back in the oven for two hours at the same temp.
Once your two hours are up, unwrap and brush BBQ sauce over the ribs and bake for another 30 to 60 minutes. Let it rest and enjoy both your ribs and newly gained friends.
Cheers to the new year!
