Main Dishes

The Gummeson’s Ribs of Gastric Glory

October 27, 2015

Warning – this is NOT a weekday meal. That being said, there is something just so rewarding about hard working – that must be why these ribs always taste extra good! This recipe has become a family secret, and I am thrilled to be sharing it with you! This is my go to summertime entree when we are entertaining, as it is never a miss. This recipe came to be in our ground level apartment in Gatineau, QC – our very first home. One night, before bed, in our usual back and forth banter, we decided that we should pick a meal which we had never cooked before and perfect it. We decided that ribs were it and boy did we stick to our goal! Four months later, after tons of research, trial and error, and eating perhaps more ribs then anyone possibly should in a four month span -we nailed it! This recipe requires a lot of tin foil, time, and love, but I hope you think it is worth it as much as I do!

Let’s get started!

You will need to let your ribs come to room temperature.

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Next, you will need to remove the membrane which can be found on the bottom of the ribs. Although it may be difficult to remove, it will really help to make your ribs tender.

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Next take your lemon juice and pour over your ribs coating them in the juice, the acidity of the lemons will make them even more tender! Take a moment to preheat your oven to 350F.

Your ribs are now ready for some rubbing! Take your, brown sugar, paprika, garlic salt, cayenne, ground pepper, and salt and stir with a spoon until you have an amazing coloured rub, like so:

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Next, take your rub and massage into your ribs.

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At this point you want to double wrap your ribs in tin foil. Double wrapping will help keep them nice and moist – Yum! Place onto a tray and into your preheated oven.

After hours (3) of having these babies cook in the oven, and filling your home with deliciousness, you are going to be more than ready to dig in, but not yet – we need to caramelize that BBQ sauce and get it nice and sticky first! I promise they will be worth the wait!

For the final step, you will need to cut the ribs from their tin foil packets (very carefully as they will be very hot), and sauce them up! Save some of your BBQ sauce for extra coating while on the grill. For the BBQ averse, feel free to grab a willing BBQing helper – in my case Sam. After about a half hour on the grill, the best ribs you will ever have are ready to eat! Enjoy!

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Have questions? Tried it out? What did you think? Let me know in the comments below!

The Gummeson's Ribs of Gastric Glory
Print Recipe
Smoky, Spicy. Sticky. Sweet. RIBS
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
3.5 hours 3 hours
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
3.5 hours 3 hours
The Gummeson's Ribs of Gastric Glory
Print Recipe
Smoky, Spicy. Sticky. Sweet. RIBS
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
3.5 hours 3 hours
Servings Prep Time
4 servings 30 minutes
Cook Time Passive Time
3.5 hours 3 hours
Ingredients
Rub
Servings: servings
Instructions
  1. Allow ribs to come to room temperature 9. Move to the grill and caramelize the BBQ sauce for half an hour, coating with more BBQ sauce as you go. 10. Serve and Enjoy!
  2. Remove membrane from backside of ribs
  3. Coat ribs in the juice of two lemons
  4. Preheat your oven to 350 F
  5. Stir together, brown sugar, paprika, garlic salt, cayenne, ground pepper, and salt to create your rub
  6. Coat your ribs in your rub
  7. Double wrap the ribs in tin foil, place on a tray and cook for 3 hours
  8. Remove ribs from oven and carefully open packets. Coat with barbecue sauce
  9. Move to the grill and caramelize the BBQ sauce for half an hour, coating with more BBQ sauce as you go. Enjoy 🙂
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2 Comments

  • Reply Sammie November 5, 2015 at 12:01 am

    Sooo gooood

    • admin
      Reply admin November 5, 2015 at 6:18 am

      Thanks Sammie! 🙂

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