Easiest Way to Cook Yummy BBQ RIBS with SAUCE (Irmgards)

BBQ RIBS with SAUCE (Irmgards). This classic barbecue sauce is specifically designed for great barbecue ribs and gives you the best odds at making the best rack of ribs you've ever made. Cook tomato sauce, garlic powder, paprika, mustard, vinegar, onion powder, basil, cayenne pepper, black pepper, and salt. Great recipe for BBQ RIBS with SAUCE (Irmgards).

I used Bacardi rum and two teaspoons of minced garlic (I'm too lazy to crush cloves). When the ribs were done I put them in a big Zip-lock bag and poared all the BBQ sauce over it and put it in the refrigerator over night. I took the ribs out of the BBQ marinate and grilled them. You can cook BBQ RIBS with SAUCE (Irmgards) using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of BBQ RIBS with SAUCE (Irmgards)

1. It's of rack pork ribs.
2. You need of BBQ powder I used aldis.
3. You need of Potato starch.
4. Prepare of water.

Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Louis ribs, until the meat is very tender. It is commonly known around here as 'My-Oh-Yeah Sauce.' It goes great with pork or beef. It works especially well poured over spare ribs and slow cooked in a slow cooker until the meat is falling off the bones.

BBQ RIBS with SAUCE (Irmgards) step by step

1. Put greaseproof paper on flat service and lay full rack ribs on it. Using a sieve coat the bbq powder on all over turn over do other side, then leave to marinate 5 minutes or so, depending on bbq mix you use,.
2. Put the ribs around the side of the pressure cooker then add the water in the middle.
3. Put pressure cooker on 60 minutes then when done release the steam..
4. Put ribs on a plate, careful the meat falls off the bone, heat the juice up put some in a jug and mix with potato starch until smooth then pour back into the pan and stir if not thick enough pour dome back in the jug and mix in more starch, add the beef liquid and stir..
5. Serve on a bed of rice, then pour gravy on. If any gravy left freeze it and use in making fried rice.

Best to par-boil or pre-bake the ribs a bit, or the fat from the ribs turns the barbecue sauce into a delicious but very thin soup. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking. Some folks serve ribs without barbecue sauce, but most folks love their sauce. Don't put the sauce on earlier than then.