2 lbs. Bastrop Cattle Company ribs (your choice short or long!)
1 miraculous recipe of Barbecue Sauce (recipe below)
Cousin Sandra discovered this recipe for Baby Back Ribs (Oh, Oink!) from Paula Dean. Her cowgirl cousin (that's me!), then stole it and tried in on Bastrop Cattle Company Beef ribs --- DELICIOUS! This recipe guarantees your ribs (short or long) will be tender and juicy.
Preheat oven to 350 degrees F. Lay ribs in large backing dish (somewhere around 11 by 13 inches) meaty side down.
Rub the ribs, paying special attention to meaty side, with about ½ cup of the Sauce. The pieces can overlap slightly. Cover dish tightly with aluminum and place in oven. Cook until the meat begins to pull away from the end of the bones (about 1 hour).
Get your outdoor grill ready. You want medium-high heat. Grill the ribs, brushing them with about half of the remaining Sauce, until they're crispy and heated through (about 10 minutes). Keep moving them around as the sugar in the Sauce makes it easy to burn them. Once they're done, let them sit for about 5 to 10 minutes then cut them into 1 and 2 bones pieces. Serve them with the rest of the Sauce for dipping.
Stir all ingredients together in a small saucepan. Bring to simmer and cook until slightly thickened (about 10 minutes). Yields 3 cups.
½ cup olive oil
¼ cup lemon juice (Use real lemons. To get more juice, put them in a microwave for 30 seconds and then roll them on a board)
½ cup apple cider vinegar
¾ cup water
¾ chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
¾ cup ketchup
2 tablespoons paprika (or smoked paprika for a really yummy taste!)
Pinch of garlic powder
Freshly ground black pepper