It’s almost the 4th of July!  Let me know what you are cooking. I say why not celebrate with ribs? Juicy, St. Louis pork ribs, sauced with Stubb’s BBQ sauce. Before Stubbs was known as a live music venue in Austin, Texas, there was a very sweet man named C.K. Stubblefield and we called him Stubb.  He cooked the most delicious BBQ meat laden with his homemade BBQ  sauce.  He once had steam tables set up at Antone’s nightclub, and it was a real treat to listen to Jimmie Vaughan and eat Stubbs BBQ at the end of the night. Good way to sop up those vodka tonics. I was also lucky enough to eat Stubbs food on production days at the Austin Chronicle,  Stubb used to bring plates of ribs, brisket, chicken and delicious sides to feed the staff. We needed the sustenance to push the paper out every week. Mr. Stubblefield is gone but his sauce lives on in grocery stores everywhere. It is delicious and I recommend it for my easy BBQ rib recipe.

Pork Ribs

• 4 lbs of St. Louis style ribs
• salt
• pepper
• garlic powder
• thyme

Preheat the oven to 300 degrees. Place foil on two large sheet pans.  Season the ribs on both sides with salt, pepper, garlic powder and thyme. Place ribs fat side up and cover with foil and bake at for 2 hours. Check the ribs after 1.5 hours. They will be done when the meat falls of the bone, at that point sauce the ribs with Stubbs and place under the broiler for a few minutes or on the grill. Don’t overcook them! At this point all you want to do is caramelize the sauce.

6 servings