Dads 4th Of July Ribs Food

DAD'S 4TH OF JULY RIBS

Steps:

• 1. Either the night before or no less than 2 hrs before, Cut the ribs into 3 rib sections and cut off excess fat if you prefer. Add about a cup of BBQ sauce to a large Zippy type bag and add the ribs to bag, making sure to coat all the ribs. Distribute ribs into several bags depending on your quantity. Refrigerate 2 to 12 hours. Must refrigerate while marinating. Note* You may also cut the ribs into singles if you like. They may cook more quickly this way. Great for appetizers in the single version.
• 2. Add spices to water/broth and pour into bottom of electric roaster Pre=heat Electric Roaster oven to 300 degrees. If you have a rack like the one shown in photo, you don't have to use an additional grill topper/screen. It just helps keep the meat off the bottom of the roaster better.
• 3. Arrange ribs onto the rack you've decided to use. The goal is to not have the ribs touch the water if possible. They can touch the side of the roaster, but just know the ones that touch the sides will be crispier/charred more. You can layer another grill sheet in if you want. You get them in the aisle where the bbq supplies are.
• 4. lower temp to 275 degrees and roast for 1 hr. After an hour is up, check to see if there is still enough liquid in there. This is where I poured a liquid marinade I had on hand over the top of the ribs. (moistened ribs and added liquid to bottom of roaster.) Cook an additional 1.5 to 2 hours (basically until done)
• 5. IMPORTANT!!At this point your ribs are done, but it's VERY IMPORTANT TO DO THE LAST STEP. It adds more flavor and texture to the ribs. Take ribs out of roaster and transfer to a FOIL LINED large cookie sheet with a lip on it (jellyroll pan) I like the non-stick quick release foil for this. Do not stack ribs, keep them in one layer. Using a brush, paint on additional bbq sauce onto both sides of ribs. Bake in oven 425 - 450 degrees for several mins (5 to 10 maybe?) until the outside of the ribs begin to get a nice glaze on them, possibly a little charred and crispy, but not burned. You have to keep an eye on them at this point to gauge when to take them out. You may have to use another cookie sheet if you have a lot of ribs.
• 6. The AWESOME thing about this recipe is that it allows you to use your oven and grill for other items! I plug my roaster in on the PATIO in the morning and it makes the pool area smell heavenly, but also keeps a lot of the heat out of the kitchen. You only use the inside oven for about 5 to 10 mins.