FOSTER’S Restaurant

Dry Rub

¼ cup paprika
¼ cup garlic powder
¼ cup chili powder
¼ cup Cajun seasoning
1T cumin
1T black pepper

Place all dry ingredients In a Tupperware container and put the lid on securely and shake the heck out of it. Don’t open until the dust settles. Rub your ribs on both sides with mixture and place in a disposable aluminum pan with small holes punched in it(for steaming). Place inside another disposable pan slightly deeper than the first with enough water to come to the bottom of the first pan when inserted. Place aluminum foil securely on the top and place in pre-heated ˚350 oven and cook for about 3 hours or until the meat is very tender and the bones move freely. Remove foil and let rest for 15 minutes. Gently slide the bones from the rib meat and place in refrigerator until well chilled( the meat will be firm now and easier to handle) Baste with bbq sauce and grill until hot n yummie

BBQ Sauce

1T sriracha sauce
½ cup ketchup
½ cup molasses
¼ cup white balsamic vinegar
¼ cup dark balsamic vinegar
1T cumin
¼ cup chili powder
1t black pepper
1 T chopped fresh garlic
1 can of Guinness stout
1t liquid smoke

In a heavy pot on low heat cook until thickened