Thursday, September 30, 2010

Ribs

For this week's foodie offering, Bandwidth bought baby back ribs at Publix. He used a homemade dry rub, then drizzled olive oil over the ribs, approximately 1 T. olive oil per slab. Cook in a 250 degree oven for about 3 hours--or longer. Optional: Fifteen minutes before serving, brush on your favorite BBQ sauce.

Dry Rub:
Kosher salt, chili powder, ground pepper, Rendezvous Rub Mix (made by the Rendezvous in Memphis).



Instructions for FF are on the sidebar (look for the white cupcakes).Please add your link to Foodie Friday:

42 comments:

  1. This would have Ray drooling- yum! Hope all's well Michael- it's been a rough year!
    xoxo Pattie

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  2. OMGosh! These look spectacular ~ it's so un-ladylike of me to be drooly. lol! xoxo

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  3. what is better that ribs??? and these look great!

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  4. I have never made ribs, but those look great!

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  5. Glad to see Bandwidth's recipes again! Love those Baby Back Ribs!

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  6. We love ribs here, and that is my method of choice!

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  7. Hi Michael Lee! What yummy looking ribs! Gotta love 'em! I finally get to join you again...with some great food from New Orleans! lol I don't think you'd want to see MY tomato soup! Have a great weekend!...hugs...Debbie

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  8. This looks amazing. Ribs are such a hit. Thanks Michael Lee.
    Sherry

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  9. Those ribs look sooooo good! Thanks for hostin' and postin'... I can't wait to give these a try.

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  10. This looks so delicious. I'm going to try yo make mine with a dry rub as Bandwidth did!

    XO,
    Janie

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  11. Love those ribs! My mouth is watering right now! I've always cooked them on the grill. I'll try this method and your dry rub. It's so much better than sauce, I think.

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  12. Those look so good! Thanks Bandwidth for the recipe.

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  13. Michael, these ribs look spectacular! I'll have to make this for my hubby sometime soon!

    Erin

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  14. Low and slow...that's the secret! These look wonderful!
    Thanks for hosting!

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  15. The husband ususally does them on the grill, but I love having the option to do them inside (I am grill-challenged :) They look like the 4th of July--delicious! Hope all is well with you and yours!

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  16. ps-We love the Hog Wild rub--made in Memphis too!

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  17. I can almost smell these...yum. My husband doesn't like ribs, so I usually only have them in restaurants. Sad.

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  18. Now that's some sharp looking ribs -- Howard would love them!
    I have never made ribs, but I am going to show these to my husband and suggest that HE make them.
    I'll do salads.
    :-)
    Cass

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  19. I almost made ribs today. Hopefully I will be making them next week! :)

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  20. Those ribs looks awesome! Great for the season.
    Thank You...

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  21. My mouth is watering -- I have been trying not to eat meat, but you are killing me here!

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  22. There are plenty of rib lovers in this house that would love the ribs! Thanks for sharing a yummy recipe that I can't wait to make.

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  23. Ooh, I love ribs and your recipe looks and sound wonderful! Thanks for hosting!

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  24. Ribs sound great, even this early in the morning!

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  25. I have never made ribs before, but I have a package in my freezer. This will help.

    Thanks for the carnival.

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  26. Nummy simple ribs, Michael... doing them in the oven is a great idea for those of us in apartments (and no grills).

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  27. I prefer my ribs sauceless. So, a good dry rub is essential!

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  28. There's nothing like a good slab of ribs! These look soooo good.

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  29. Gotta love a good rib rub! I linked my cheesy bbq sloppy joes recipe to Foodie Friday. Thanks!

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  30. Wow...Michele Lee...I got my new LeCruset Pan this week and just love it! It works like a well seasoned skillet without all the work...wonderful ;) Enjoy those ribs and have a wonderful weekend. Fondly, Roberta

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  31. Miss Michael! I adore those ribs! I almost took a bite out of my computer! My recipe this week is a crispy pan fried potato bittman recipe. Perfect with eggs and breakfast for dinner! Happy friday! Alex@amoderatelife

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  32. Thanks so much for hosting this great party!
    Vanessa

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  33. Oooh, ribs and dry rub ribs at that! Perfect for taste and lack of messiness (well, super messiness anyway!). Yum!

    I linked up some super protein/energy bars! :-)

    Shirley

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  34. Michael Lee,
    I just received the most wonderful package in the mail today.. Camargue Fleur de Sel.
    I'm figuring it was from you! It had your husbands name on the inside invoice.
    Please let me know.
    But thank you ever so much. What a treat! I have to be one of the world's biggest salt lovers.
    I can't wait to use it.
    I'll highlight it on Foodie Friday!
    You are so thoughtful and I am so blessed by your lovely gift!

    Bless your dear heart!
    Yvonne

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  35. The ribs look delicious... Thank you for sharing all of these wonderful recipes!!!
    XoXo

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  36. Wow, this looks great! I would resemble the refrigerator if I lived in the same home with Bandwidth. ;)
    Miss you!!!

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  37. Ribs are always my favorite. Thanks for hosting again.

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  38. Thanks for hosting a great foodie link-up
    Dannyelle at www.lifeisaparty.ca

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  39. Love the googly-eyed ghost! :)

    Lots of great stuff here!

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There you are! I'm so glad you're here. Love, MLee xxoo

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