So many times people think the only way to make great barbecue is with long hours spent on a smoker, and that deters so many people from trying to make something like ribs. In reality these can be made in a pot on the stove and finished on a grill. We like to use charcoal, but a gas grill would work too. When I think about this recipe, my mouth starts to water out of pure excitement. They’re easy to make, but they do take most of the day, so plan it for a day when you’ll be home…like Packer Sunday! Make them for your family, and thank us later! ;) If you have a favorite game day food, we’d love to know!

Total Time:

Simmer Ribs for 6-7 hours in water and

4 cloves garlic, minced
1 TBSP White Sugar
1 TBSP Paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp ground cumin

After ribs have been simmering for 6-7 hours start your grill. You’ll know if the ribs are ready for the grill by picking them up out of the pot with a tongs. If they are soft and have a bit of give to them, they’re ready to go. When your grill is hot, place the ribs over the flame with the meaty side facing down. After a couple minutes flip them over and use a basting brush or spoon to cover the meaty side with barbecue sauce. Close the lid and let the ribs sit over the flame for a few more minutes until the underside is slightly darkened. After that let them cool down a little and enjoy!

For homemade sauce, warm the following on the stove:

½ cup brown sugar
½ cup cider vinegar
½ cup ketchup
¼ cup chili sauce
¼ cup worcestershire sauce
1 TBSP lemon juice
½ tsp dried mustard
Garlic, Honey, Dr. Peper

Brendan's famous fall-off-the bone baby back ribs