Today I want to introduce you to my glorious recipe for delicious fall-off-the-bone ribs that are cooked low and slow in your oven. Yes, these bad boys are made in the oven not a grill!

We are not a rib fanatic household, but every now and then we like to indulge in their meaty goodness. And personally, I want them to be so tender & juicy that they just fall apart when you look at them. (Okay, a slight exaggeration)

The first time I ever attempted to cook ribs was a few years ago during July 4^th weekend. I did not know what to do, so I just made it up as I went (with a little help from my friends). This recipe is what happened & it’s the one I’ve used since.

Ingredients:

• 5 lbs. Pork Spare Ribs
• ¾ c BBQ Sauce
• ¼ c whiskey
• Approximately 6 Tbsp Bad Byron’s Butt Rub

Now, before I start, this post is not sponsored by Butt Rub, but holy crap it is good & I highly recommend you invest in some RIGHT NOW!

First, line a large pan with aluminum foil. You want a lot of aluminum foil because you will be wrapping the ribs up in it. Preheat oven to 270 degrees. (Yes, two hundred seventy)

Next, rub your ribs down generously with Butt Rub on both sides.

Then mix your whiskey (e.g. Jim Beam) with your choice of BBQ sauce. I just used a generic bottle brand of sauce.

Use a basting brush to coat both sides of your ribs with the whiskey/sauce mixture. Make sure to use it all up!

Now, wrap up the ribs nice & tight in the aluminum foil and place in the oven.

Cook for 5 hours. There is no need to turn or check on them. Just let the ribs do their thing in the oven while you get on with your day.

Once cooked, unwrap the ribs & watch them fall off the bone when you attempt to pick them up! I served mine with some baked beans & roasted potatoes. Yum!

Let me know if you try this recipe out!