Thanks, I Will definitely try thatNice looking ribs Squib. If you really want a treat take 2 parts Sweet Baby Rays, 1 part cider vinegar, 1 part apple juice, and brown sugar or mollassas to taste. Bring it to a simmer and let it reduce by about 1/2, makes a delightfully tangy sauce that goes awesome on ribs and chicken. Also if you want a little bit of kick you can toss in a teaspoon or two of red chili flakes.
I only hope I can give my kids a good start like that, you should be very proudYea, it is hectic when they are all home. All are grown & only 2 living with us, one just graduated from Texas A&M in May, continuing her education by starting law school next week & the other is working/saving money for a new home. All the others have lives/families of their own. Holidays & Birthdays when all of them are home is total organized chaos. I give all the credit to my wife for keeping things in check & managing to get 4 of the 6 in College & getting their Degrees. We have one Forensic something or other, one is a Professor at U of H the other is a Marketing Major & one living in Michigan working for Ford with computers or something. My retirement fund in action........
I agree and this was being discussed in another thread, and it seem like we are the minority.Twobears,
I have always felt that the racks do more than add space. With the ribs on their side, the fat and juices drizzle through more of the meat rendering juicier, more tender meat.
Rub with dry rub prior to cooking. Sauce is a condiment to be served on the side (IMHO). The sauce sugars may be what was making your ribs so dark.