Babybackribs low-and-slow

Name: Babybackribs low-and-slow
Total time: 180 min
Yield: 4 Servings
Cuisine: German
Ingredients: 1 Tbsp Salt; 5 Tbsp Brown sugar; 1 tsp Thyme; 1 tsp Pepper; 1 cup White wine; 2 Tbsp Honey; 2 Tbsp Cloves of garlic; 1 Tbsp Tabasco; 2 Tbsp White wine vinegar; 2 Tbsp Worcestershiresauce; 2 kg Babybackribs from the cotelette

8.7

Ratings: 8.7/10 from 89 users

Nice main dish for rib lovers. Ribs always go well.

Admin

Created: 2005-05-21 01:00:00

Ingredients

1 Tbsp Salt
5 Tbsp Brown sugar
1 tsp Thyme
1 tsp Pepper
1 cup White wine
2 Tbsp Honey
2 Tbsp Cloves of garlic
1 Tbsp Tabasco
2 Tbsp White wine vinegar
2 Tbsp Worcestershiresauce
2 kg Babybackribs from the cotelette

Directions

Genoursly add rub to the ribs. Wrap with aluminium foil and fold as a grill hose. Let sit in the fridge over night.
Next day heat the sauce and give in the aluminium foil hose.
Cook 2.5 hours at 100-120 degrees celsius in the oven or smoker. When you can turn the bones easly, they are done.
Cut carefully a hole in the foil and catch up the broth. Cook until it reaches a syrup style consistency.
Put it on the ribs and heat in the oven again. Careful! The quickly get dark.

Babybackribs low-and-slow

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