Dad's 4th of July Ribs
- 2 to 4 pkg
- racks of ribs (beef or pork)
- 2 c
- chicken or beef broth plus 1 cup water (could use 3 cups water if you had to)
- 1 to 2 tsp
- red pepper flakes
- 1- 2 tsp
- ground cumin
- 1- 2 tsp
- garlic salt or you could use garlic in a jar
- 1 to 2 bottle
- your favorite bbq sauce - i like kraft sweet & spicy chipotle
- 1 large bottle
- bbq type marinade - i used molasses-garlic marinade by heb but this is an optional ingredient
- 2 to 4
- zipper type plastic bags for marinating
- 1 or 2
- metal/aluminum mesh type grill screens or racks
- foil for lining pans or non stick foil if desired
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.
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.
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)
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.