If you like ribs, you'll love this recipe. It is so good!
8 Tbsp brown sugar 1/2 tsp Old Bay Seasoning
3 Tbsp kosher salt 1/2 tsp thyme
1 Tbsp chili powder 1/2 tsp onion powder
1/2 tsp ground black pepper 1/2 tsp cayenne pepper
This dry rub mix will probably season 3 - 4 batches of ribs. Store it in an airtight container for future use. I like to use boneless country style ribs, but I've used spare ribs and baby back ribs too. Select the ribs you plan to cook. Sprinkle with Lawry's Seasoning Salt.
Place a 4 quart stock pot over medium high heat. Add 2 Tbsp vegetable oil. Once the oil is hot, place the rib racks in the hot oil to sear both sides. Once all sides are seared, place all racks back in the pot and add two 12 oz cans of Dr. Pepper and 1/4 cup vinegar. Cover and cook over medium heat for at least one hour.
Remove from the stock pot and place in a baking dish or crock pot. Cover both sides of ribs with honey (be generous). Once covered with honey, sprinkle with dry rub mix on both sides and then cover with honey again. Cover and place in refrigerator overnight. At least two hours before ready to serve, remove from the refrigerator and cover with two bottles of your favorite barbecue sauce. Place in the oven at 285 degrees or place in crock pot on low heat for two hours or more.
The secret to these ribs is cooking them low and slow. They will be very tender/fall off the bone. And very well seasoned.