With Coronavirus I decided to make ribs with stuff I had on hand. Basic dry seasoning is salt, pepper, garlic salt, onion powder. I then found Goya seasoning, cumin, and Portuguese Peri Peri rub I must of shoved back in the shelve & found. But if you don’t have all this , use the first 4 ingredients and You can use what you have in your cupboard- maybe Mrs Dash, paprika, a bit of curry , a bit of red chilé or some other dry rub. I also used lime juice, honey and olive oil. *If you don’t have honey a bit of brown sugar works too. Apply dry rub and if you can let sit in the refrigerator for at least a hour. Make sure to put the ribs on a rack so you can put a cup of water on bottom of pan – line pan with foil or you’ll have a hard to clean stuck on mess. Oops- I forgot to do. The water helps keep meat moist and keeps the kitchen from getting smoky – my daughter likes to wrap her ribs in the foil which is good too. Doing it that way keeps the moister in so they get super tender. I cook covered in foil for first 2 hours at 350 – I then take out and put BBQ sauce “ I used a honey BBQ sauce” I cook for about hour. I added more sauce as it cooks – I took out flipped and added sauce and cooked till done. Total time is 3 1/2 to 4 hours. If the thinner parts are cooking too fast then you can cover them with foil but I like the crispy. Yum! * the baked potatoes-after cleaning and drying I rubbed butter on outside and sprinkled some of the Portuguese Peri Peri rub on the outside and covered them in foil. I put those in the oven to cook along the sides of the pan on the oven rack.
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