Sherman’s Ribs

These ribs are mouthwatering!!! My family loves to eat ribs. I don’t make them often, but when I do we gobble them down fast! I make different kinds of ribs. Barbecue, Regular seasoned ribs, but these are unlike any ribs that you may have ever tried! These ribs are seasoned with a perfect blend of spices and light brown sugar which gives it a bit of a sweet and absolutely irresistible taste! I got this recipe from my friend Sherman. This is the 2nd recipe that he gave me and one of my most favorite recipes. I may have to make a special category on my blog with just Sherman’s recipes. 😉 He made these ribs one night when we were at their house for dinner and it is definitely a new and delicious way to cook ribs, especially if your tired of the usual Barbecue or plain seasoned ribs. I loved the fact that he didn’t have to marinate these ribs or anything, he just seasoned them and stuck them in the oven. However, they do require 2 and 1/2 hours to cook so you may want to plan ahead of time. He made Beef ribs but I made this recipe with Pork ribs because that is what I had on hand. (Beef ribs require no more then 1 1/2 hours to cook though, so they do cook faster.) It tastes great with both though, and just depends on what kind of meat you prefer. So next time you are craving a new, meaty dish, Give these ribs a try. You may love them just as much as we did! 🙂

Sherman’s Ribs {Serves 4-6} Ingredients:

1 Rack of Pork Ribs (Mine were about 2.75 LB)
1 1/2 Tablespoons of Lawry’s Seasoned Salt
1/4 Tablespoon Garlic Powder
1/4 Tablespoon Onion Powder
2 1/2 Tablespoons Light Brown Sugar
Rosemary (About 1 1/2 Tablespoons)

Directions:

1) Wash the ribs thoroughly. Pat them dry. Place the ribs on a baking tray lined with aluminum foil. Preheat the oven to 350 Degrees.

2) Season the ribs with Lawry’s seasoned salt, then garlic powder and onion powder. Rub the spices on the ribs well with your hand. Then add the light brown sugar and rub well again.

3) Using your hands, rip the rosemary pieces off the big stem. (Discard the stem.) Chop the rosemary to make it into smaller pieces. You should have about 1 1/2 Tablespoons of chopped rosemary. Sprinkle it on top of the ribs.