We’re wanting ribs tonight but not sticky ribs-something different.  Don’t get me wrong, I still love my slowcooker ribs but I just don’t want anything that saucy.  No pressure but these are one of the last ribs of the season and they need to count.  After these ribs there will only be…actually these won’t be the last ribs but still, they need to count.

We’ve been watching (shocker) a lot of bbq shows lately and they feature dry rub ribs with a gorgeous vinegar based sauce.  Sounds good.  I think from my television watching research that I can make my own.  I need spice and sweet but I’m not a fan of salting meat before it is cooked usually.

Here’s what I’ve come up with; 3 T. paprika, 1 cup brown sugar, 1 T. dry mustard, dash chipotle pepper (add more if you really like spice), 1 tsp. cumin and 2 tsp. garlic powder.

Rub two large racks of ribs and let sit in the fridge for several hours or overnight.

Bake in the oven until tender or bbq over a moderate heat until tender (about 3/4 of an hour).

Now for the sauce.  Dry rub ribs sound great but well…dry.  A vinegar based sauce sounds terrific.

2 cups cider vinegar, dash chilli flakes, 1 tsp. salt, 1/2 cup brown sugar, dash chipotle pepper and 3 T. maple syrup (like every good Ottawa Valley girl adds to everything).  Make in a jar and shake. 

Let sit for a couple of hours before using.  Honestly, I think I might just drink this stuff on its own.

Steamed brocolli and a cob of corn rounds everything out.

Hey, what’s in the background?  That’s another window in but no casing.  No casing + new window equals ugly walls.  I’m just kind of getting used to this.