First off. There is no shame in using pre-made BBQ sauce. It saves time and usually one heck of a mess. I used a full rack of pork ribs dry rubbed with sea salt, dry garlic and onions (from a bottle), dried parsley flakes, and black pepper. I baked the ribs first as that for half an hour at 400 degrees Fahrenheit and then every 15-20 minutes basted it down with a watered down concoction of Kraft Honey Barbecue Sauce and Kraft Honey Hickory Smoke Barbecue sauce. I let it bake for just over two hours. I never take chances with pork. So many diseases to worry about after all. I took the picture above just a few moments after removing it from the oven, cutting it, and plating it. Normally I recommend letting the meat rest for 15 minutes so the juices don't run but darn it. The picture looks great with the heat rising and everything.
Tonight's dinner consisted of these ribs, half a rack for each of us, Langer's apple juice, and Snack Pack chocolate pudding for dessert. True that my cooking school teacher's would shudder at my method's but for a woman who normally opts for frozen corn dogs and cans of baked beans it's a step in the right direction.
Now for the rating on the Yummy In My Tummy scale:
RC: 7 out of 10 "Very tasty, but I could taste more of the sauce than the meat."
L: 5 out of 10 "There was a slight bite to the sauce and I really wasn't able to eat more than two...of course they were very large ribs."
