About This Recipe
The key is slow cooking but it is so worth the wait. It is so tender that it falls off of the bone & is finger lickin good! Mixing the flavors of the TVF Maple Piper Nigrum & TVF Plum Chipotle blends into a great BBQ sauce, Texas style. Make sure you have plenty of napkins and are ready to lick your fingers clean!
2 racks of beef or pork ribs - 3 to 4 ribs per serving. (A full rack can have 15 ribs per rack)
3 T Maple Piper Nigrum
1 1/2 T Granulated Garlic
1 C. Beef Broth
6 Oz. Terra Verde Foods Plum Chipotle or Terra Verde Foods M I Sauce
Large pan with deep sides to hold ribs.
Small mixing bowl
Basting brush or mop
Preheat oven at 275 degrees.
Mix the Maple Piper Nigrum & Granulated Garlic together to use as the rub.
Rinse meat and pat dry. Generously apply the rub on both sides of the ribs.
Place the ribs in a baking pan large enough to hold the ribs and the broth. Add beef broth to cover the bottom of the pan.
Cover and seal with Aluminum foil. Bake for 7 hours at 275 degrees.
Adjust the baking temperature of the oven to 325 degrees.
Baste the ribs with TV Plum Chipotle. Be sure all of the ribs are covered with the sauce. Return the ribs uncovered to the oven for 1 hour.
Baste the ribs on all sides again and return the ribs, uncovered, to the oven for another hour.
The meat should be tender and falling off of the ribs. The remaining basting sauce can be used as a dipping sauce. If you decide to use the drippings of the pan in your dipping sauce you should mix the basting sauce and drippings in a sauce pan and bring to a boil before using.