Okay kids, it's time for the serious side to the Super Bowl...Moe's Ribs. You can have all the chips and dips you want, but if you don't have ribs, you ain't got squat. Moe is my brother...can't recall his given name, he's always just been Moe to me and years ago I wrote down his rib recipe - it's been my go-to ever since. These are good, dang good to be exact and dang easy and finger-dang-lickin'-good...that's 3 dangs right there and I'm going to toss in two more 'cause these ribs won't make a dang mess in the oven/pan and they'll blow the heads off your dang Super Bowl guests! In a good way, of course! Put 'em on the menu - they are definitely Super Bowl worthy! Ummm, I mean SEAHAWKS Super Bowl Worthy!!! Go Hawks!
Ribs are one of the easiest things to make, and you don't need a grill either - trust me. You make a little rub and rub-a-dub-dub it onto the ribs, wrap them in foil and in the oven they go for 2 1/2 hours. You can sit back and watch the game while your house fills with the most wonderful aroma...by 3rd quarter they'll almost be done...all that's left to do is to slather them with sauce, then back in the oven for the last 30 minutes of cooking...at which point everyone at your party will be asking when they'll be done because the smell will be driving them crazy!
You can use your favorite bottled BBQ sauce or you can make up Moe's recipe - it's simple, made with stuff you have on hand, and it's tangy with just the right amount of sweetness...Moe's Ribs will stick to yours fo'shure!
Man-o-live!!! These ribs are fall-off-the-bone-tender - and they are very adaptable...if you want more of a garlic taste, add more garlic into the rub and sauce. If you want more heat, crank up the cayenne or toss in some Tobasco...you can make these as spicy as you want. The recipe I'm giving you is probably medium spicy...so you can tone it down by eliminating some of the cayenne or by using regular paprika instead of smoked paprika. The sauce is on the sweet side, so I think it balances the rub - serve 'em up with plenty of napkins and I know I've said this a lot lately, with all of the Super Bowl recipes, but definitely err on the side of having too many, 'cause you won't! I always figure about a half rack per person - and even then I'm usually off by a rack!
Moe's Ribs - Pots and Pins via Moe Wagner, Caveman Extraordinaire
2 racks of baby back (pork) ribs, about 3 lbs. each
1 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
1 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon molasses
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 300 degrees. Prepare a rimmed baking sheet (a large cooking sheet or roasting pan works well) by lining it with heavy duty aluminum foil. Drape a second sheet of foil over the pan, you will enclose the ribs in this sheet of foil.
Rinse ribs in cold water and dry with paper toweling. Remove the silver lining on the back of the ribs (or have your butcher do it for you) by running a knife just under the lining and pulling off.
To make rub: Put all ingredients into a small bowl and mix together with a fork or a whisk. Put the towel-dried ribs into prepared pan and generously rub half of this mixture over one rack of ribs, front and back. Repeat with other rack. Arrange ribs meat side up in pan. Wrap aluminum foil around the ribs to completely seal. Bake for 2 1/2 hours, undisturbed.
To make sauce: While ribs are baking, make sauce. Put all sauce ingredients into a blender and blend on high for about 30 seconds. Scrape down sides and then blend again for 30 seconds. Remove and set aside.
After ribs have been in the oven for 2 1/2 hours, remove, carefully unwrap foil and slather the tops of the ribs (the meat side) generously with the sauce, using a basting brush. Wrap the ribs back up in the foil and return to oven to finish baking for an additional 30 minutes. Remove, let stand for about 10 minutes, then cut and serve. Serve with remaining BBQ sauce. The rub and the sauce recipe make enough for 2 racks of ribs with some left over. Serves 4 to 5.