a few weeks ago i was invited to a party at an old friend's house and was excited to hear it would be a rib cook off. although i didn't participate there was so much to choose from with all the guests that did. i tried 3 different options and all were so good. my favorite tasted like there might be a hint of a curry powder and had just the right amount of sweet. maybe i tasted some honey? mm.

after some beers, ribs, and friendly people i left inspired to make some ribs of my own.

months ago i was gifted this texas spice rub medley by my brother in law who is currently working out in TX and thought it'd be the perfect time to use it.

i don't own a grill, and a man has YET to build me a meat smoker, so we're tackling these babies in the oven. did i mention how easy this is going to be? i don't like my bbq too craazy sweet and usually lean towards the tangy and smokey choices.

why texans are hilarious, season flavor break down:

good shit is a sweet n' salty seasoning, special shit is their all purpose, and aw shit is hot n' spicy.. of course.

i ended up using a bit of the special shit and some aw shit, i like it spicy. bring the heat skip the sweet!

line a baking sheet with heavy duty foil. season the pork ribs generously starting with bone side up so you end with the meatier side on top, season as well.

grab a same sized piece of foil to cover and fold the ends to seal the ribs into a nice neat package. let them sit out for about 45 mins, getting all that flavor settled in, and then preheat the oven to 275. they will cook for an hour, need to be flipped then cook for an hour and a half, flip and finish the last 30 mins with the meatier side up.

once the ribs are in the oven gather the ingredients to make the bbq sauce. yes.. we are making our own. i didn't think i could either but we're doing this business.

in my kitchen most things get a little asian-ized.. it just happens, so some ingredients are not exactly traditional for a bbq sauce. creativity or otherwise known as trial and error.

up close on the smaller items.

if you're thinking "holy crap, what the hell is tamarind powder?!" it's okay, we have some options if you don't have access to some schweirdie asian goods.

put all ingredients in a medium size sauce pan and simmer on low heat for about an hour. stir occasionally.

once it has had time to cool you're left with a rich, tangy and slightly spicy bbq sauce. this was a "i surprised myself" good recipe.. keeper for sure. a little effort makes a world of difference, tastes nothing like i've ever had in a bottle.

now to just wait for the ribs to finish their 3 hour stay in the oven, don't forget to flip!

switch the oven to broil once you've removed the baking sheet. wait 30 mins to let cool then unwrap the foil package carefully and remove the top layer completly.

using kitchen tongs flip the rack of ribs and smother with bbq sauce, flip meat side up and smother the top with more sauce.

place back into the oven's broiler for about 25 - 30 mins. keep an eye on them, take them out once a sticky glaze has formed from the sauce.

voila! they're finished.

sunday dinner consisted of fall off the bone sticky ribs, white bread and pickled okra. that's just how you have to do it.. some kind of pickle feels needed.

my take on a bit of texas was a success in my book and will be making again for sure. that bbq sauce could be delish on so many things too! oh the possibilities.

what'd you have for dinner?

xox

rita

enjoy with white bread and pickles!