Good morning! Today I’m sharing a new rib recipe for you that’s just in time for the #SuperBowl! And these Barbecued Maple, Mustard, & Brown Sugar Whiskey Ribs are gonna make you look like a rock star! And don’t worry if the weather isn’t ideal for grilling, because these melt-in-your-mouth ribs are slow-cooked indoors for ultimate tenderness!
They’re also super easy-peasy to make, too. So, even if you’ve never made ribs before,…you got this!
So. First thing’s first. You must remove the tough silverskin (also called “sinew”) from the back. It’s horribly chewy if you don’t, and because it’s a muscle membrane, it also blocks any herbs and spices you’re adding from seeping into the meat.
Just start one end with the edge of a spoon, and peel the whole thing back. It should come right off in one piece. Sorry about the photo. I know. It’s gross.
But this is also why we remove it! It IS gross.
Next, I rinse it in cold water, then pat it dry, (both sides), with paper towel. Then just mix up the dry rub, place your ribs meaty side up onto a large sheet of sprayed foil, and pat a little more than half of the rub all over the top.
Turn the ribs over to be bone side up, and pat on the rest of the rub mixture. Bring the long sides of foil up and over the ribs to meet, then roll them down sealing together, until touching the top of the ribs.
Then roll up ends and place onto a foil-lined baking sheet. *You want to place them onto the sheet bone side up so that the meat will simmer in the juices and become extra tender.
*Also, very important, make sure that you do this carefully, and not tear any holes in the foil during the process. This will let all of the juices run out, and let air in. Double wrap if this happens.
Next, we just pop it into a preheated, low oven, and bake until super tender!
The ribs will take several hours to bake, which gives you plenty of time to make up a homemade sauce!
Just add all of your ingredients into a small saucepan, and simmer!
By now…your house is going to be smelling so good, that you’re going to have your little nose pressed against the glass on the oven door counting down the minutes!
Then, just remove the ribs from the oven and turn the heat up for the last step.
Once the ribs are done and out, and the sauce is ready to go, carefully open up the foil package of ribs, being wary of the steam, and again, carefully transfer the ribs straight over onto another foil-lined baking sheet using large spatulas, same as they are, bone side up. (Or just use the same lined baking sheet if the foil package didn’t leak, removing the juice-filled foil they were baked in.) I do find it easier to just move them to a new sheet, though.
Just make sure that you’ve got plenty of foil on hand, and you’re good to go.
Then spoon and baste the bone side with lots of yummy sauce, turn the ribs over, and totally baste the meaty side.
Lastly, pop them back into the oven for about 5 minutes to set the sauce…and you’re done!!
Heavenly. Ab-so-lute-ly heavenly….
These ribs are finger lickin’, lip smackin’, double-napkin good!!
I served these to die for Barbecued Maple, Mustard & Brown Sugar Whiskey Ribs with simple baked potatoes, and sweet summer corn that I had cut off the cob this past summer!
Such a wonderful supper!!!
You’re definitely going to want to save this, print it, Pin it!, and keep it in a safe place under lock and key to make for the upcoming Super Bowl! It’s a keeper that everyone will enjoy, and one that you’ll want to make again, and again! Enjoy the game!
For the Marinade Rub:
For the Maple Mustard Whiskey BBQ Sauce: