Rod's braised BBQ ribs

By Rodney Bowers
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  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown or cane sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 racks back ribs, or side ribs split lengthwise in half


  • 2 cups stock, any kind
  • 1 cup of dry apple cider
  • 1 large onion, rough chopped
  • 2 smashed cloves of garlic
  • 1 small can tomato paste
  • 3 sprigs oregano
  • 4-5 sprigs of thyme
  • 2-3 bay leaves


  1. In a small bowl, mix together the dry ingredients. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight.
  2. Preheat the oven to 325°F. Remove the ribs and place in a shallow roasting pan. Pour the stock and apple cider over the ribs. Stir in the tomato paste and add the onion, garlic, bay leaves and herbs.
  3. Cover with parchment, then tinfoil and pop into the preheated oven. Braise for about two to two and a half hours or until just tender. Let it stand covered for at least an hour to avoid drying out the meat. They can be grilled the day of or the next day.
  4. Pre-heat the grill for a medium-high heat. Baste the ribs with Hot Rod’s BBQ Sauce and warm through for about ten minutes. Turn and baste two or three times until the sauce has lightly charred and warmed through. 
  5. Serve the ribs hot, accompanied by more sauce.

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