Grilling ribs is super easy with this great recipe from Mary Rodgers. I LOVE ribs and this recipe is a definite must! My sis-in-law Shannon's hashbrown casserole makes a nice side dish as well. I like to serve with sweet corn on the cob from the farm stand.
BBQ Ribs on the Grill
Ingredients:
2 racks of Baby Back Ribs (I bought mine from Trader Joe's...much better than Jewel's)
BBQ sauce (we used Open Pit on one rack and Sweet Baby Ray's on the other)
foil
Directions:
Marinate ribs overnight in BBQ sauce of your choice in a zip lock bag. The next day, wrap ribs in foil and place on a cookie sheet. Bake 250 degrees for 3-4 hours. Drain grease and let cool. Grill immediately or place in fridge. When ready to grill. Grill for about 20 minutes, 10 each side. Bast ribs while grilling.
HBC:
1 2 lb bag of frozen cubed hash browns (thawed)
1 c sour cream
1 can cream of chicken soup
4 oz of shredded sharp cheddar (I just used 8oz of sharp cheddar since I didn't have colby)
4 oz of colby cheese
1 stick of butter sliced thin
1/4-1/2 c onion chopped
1/2 tbsp kosher salt-or to taste
1 c corn flakes or French's fried onions
Mix all together except corn flakes. Spread in a greased casserole dish 9x13. Bake at 350 degrees for 1-1/2 hours (longer if potatoes are thawed). Last 10 minutes cover with corn flakes or fried onions. (My potatoes were frozen and the casserole was done in 1.5 hours).
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