here is the recipe that my wife used to feed some of us ...
Dry Rub
2 tbsp raw sugar
1 tbsp chili powder
2 tsp salt
1 tsp ground pepper
1 tsp dry mustard
1/2 tsp onion powder
5 lb (2.27 kg) bear ribs or around the same weight or whatever fill your pot...
Barbecue Sauce
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp (28 g) butter
3/4 cup (180 ml) ketchup
3/4 cup (180 ml) abricot jam
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
Preparation
Dry Rub
In a bowl, combine all the ingredients. Set aside.
keep the white membrane (silverskin) on the back of the ribs very important. Place the ribs on a baking sheet and rub both sides generously with the spice rub.
With the rack in the up position slow cooker then cover for at least 8 hours. keep it in the warm position for 4 hours.
Barbecue sauce
Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
Preheat the grill, setting the burners to medium. Oil the grate.
Remove the ribs from the foil and grill for 10 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.
Tabasco sauce, to taste
Salt and pepper
taken from Ricardo website and adapted between french, english and of course changing from Pork to Bear ....
i already know that our next bear ribs are for our why not? and his wonderful wife ...
Dry Rub
2 tbsp raw sugar
1 tbsp chili powder
2 tsp salt
1 tsp ground pepper
1 tsp dry mustard
1/2 tsp onion powder
5 lb (2.27 kg) bear ribs or around the same weight or whatever fill your pot...
Barbecue Sauce
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp (28 g) butter
3/4 cup (180 ml) ketchup
3/4 cup (180 ml) abricot jam
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
Preparation
Dry Rub
In a bowl, combine all the ingredients. Set aside.
keep the white membrane (silverskin) on the back of the ribs very important. Place the ribs on a baking sheet and rub both sides generously with the spice rub.
With the rack in the up position slow cooker then cover for at least 8 hours. keep it in the warm position for 4 hours.
Barbecue sauce
Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
Preheat the grill, setting the burners to medium. Oil the grate.
Remove the ribs from the foil and grill for 10 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.
Tabasco sauce, to taste
Salt and pepper
taken from Ricardo website and adapted between french, english and of course changing from Pork to Bear ....
i already know that our next bear ribs are for our why not? and his wonderful wife ...
