laga mat recept: Easiest Way to Prepare Tasty AMAZING! Bbq Country Style Ribs

AMAZING! Bbq Country Style Ribs.

recept AMAZING! Bbq Country Style Ribs laga mat recept - cook AMAZING! Bbq Country Style Ribs using 5 ingredients and 10 steps. Here is how you cook it.

Ingredients of AMAZING! Bbq Country Style Ribs

  1. Prepare 2 packs of Country style pork ribs (bone in),.
  2. It's 1 tablespoon of salt.
  3. You need 1/2 cup of Black Peppercorns (whole black Pepper)or you can add a whole cup, doesn’t matter.
  4. Prepare 15 cloves of fresh garlic (NOT MINCED) whole, you can always add more than 15 cloves.
  5. It's 2 bottles of Bbq sauce, any flavor you like.

AMAZING! Bbq Country Style Ribs step by step

  1. Start by rinsing your ribs in cold water.......
  2. Then place ribs in a large stockpot......Fill pot with cold water until ribs are covered thoroughly......
  3. Add to ribs and water your salt, fresh garlic cloves and black peppercorns.....I used that whole bag of fresh garlic ! ?.
  4. Bring all to a boil, then cover slightly and cook on medium / high heat for 1 hour.....check your ribs as they cook and just skim off the stuff that accumulates on top of the water......
  5. Remove ribs from cooking water and place into a large baking pan, your ribs should be tender but not falling off the bone tender,reserve about a cup of the cooking water and place into baking pan with ribs..... make sure you don’t put the black peppercorns into the baking pan, I also remove any cloves of garlic from the reserved water (remember that the cooking water already has all that good flavor in it)......
  6. Strain your cooking water when it cools down and place cooked black peppercorns and whole garlic cloves into a bag and discard....by by !! ?.
  7. Slather your bbq sauces all over your ribs...I’m using 2 different flavors !!! ?.
  8. Cover tightly and bake at 325 degrees for 2 hours.......
  9. Remove cover, serve and eat ! ?You can eat it with Mac & cheese or veggies ! ? Enjoy !!.
  10. Mmmmmmmm...... ! ?AMAZING!!!!!! ?.

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