Fast Erny's Slow Cooked Ribs

Here we are with another one of Fast Erny's recipes. Last time I posted Fast Ernys Sonoran Lime Chicken  it was a hit. Now that summer is right around the corner, these ribs are a real crowd pleaser. It's the winner of multiple rib contests, and is AMAZING! The meat just falls off the bone, and the recipe is effortless. Go ahead try it out. You will want to eat these ribs every night!
3 1/2# St. Louis Ribs
4 TBS Garlic Pepper
2 tsp Salt
1 bottle BBQ sauce-
5 ounces Franks hot sauce
3 TBS minced garlic
I started with some meaty St.Louis style ribs, they generaly are cheaper than baby back ribs and yield more meat.Wash the ribs and pat dry with a paper towel.  Mix the garlic pepper and salt together and rub all over the ribs. Place on a cookie sheet that has 4 sides. Turn the oven to 400* and place the ribs in (no need to preheat the oven) fill a casserole dish with water about 2 quarts and place in the bottom rack of the oven. Cook at 400 for 1 hour. After the 1 hour turn the oven down to 225* without opening the door. Set the timer for 3 hours. Every few hours check the water and make sure it is full, but mostly keep the oven closed. Combine the BBQ sauce, franks hot sauce and minced garlic to form "secret confidential" sauce. Cover the ribs in the sauce and cook for another 45 min. For a total of 4 hours and 45 min of cooking time. Once they come out- cut the ribs, make sure you get some for you they tend to go fast.

Fast Erny's Sonoran Lime Chicken

Yes cooking does run in the family. My grandfather was an amazing cook, and he passed his passion for food down to my Dad. My dad is always making up crazy dishes, or trying to recreate one he had at a restaurant. This particular recipe was inspired by Guidos Taco Shop in Arizona. My dad first tasted it 20 years ago and now has finally found the perfect combination. I know a few people will be excited about this recipe. This is a easy way to cook chicken in warm summer months. It's a refreshing combination and goes well with grilled corn on the cob! This is the first of many recipes from my Dad "Fast Erny".

Fast Erny's Sonoran Lime Chicken:
1/4 cup freshly squeezed lime juice
5 cloves garlic, crushed or minced
1/2 tablespoon Albuquerque chili powder
1/2 teaspoon ground cumin
2 tablespoons Canola oil or Corn*
1/4 cup finely chopped cilantro*
1/4 cup finely chopped white onion*
2 pounds chicken pieces*


Mix all ingredients in gallon zip lock bag or non-reactive bowl.
Let Marinate 2 hours in Refrigerator.
Marinating  overnight is excellent also.
* A few changes I made while making this for the first time:

onion & cilantro paste

I used whole chicken breasts, instead of chopping the Cilantro and Onion I put them through my food processor and made a  paste. I only had Olive Oil so I used that instead of Canola or Corn Oil.

Cook on med heat on the grill (use aluminum foil on the grill turn up all edges)
When using foil empty remaining marinade on the chicken and let flavor cook in. Make sure this is done after placing the foil on the grill- Trust me don't try and plan ahead by placing everything on the foil before setting on the grill.
grill on both sides until thermometer reads 165* or higher. 
 
Note: This can be cooked in oven at 350 degrees or stove top