In honor of America’s birthday this Saturday, I wanted to share with you my little sister’s famous rib recipe. These bad boys are the perfect combination of melt in your mouth, chewy, sweet, salty… goodness. It really doesn’t get any better.
Instead of posting my standard recipe on the blog today, Kendall wants me to send you here. They describe making ribs as “a process, not a recipe.”
But note the following for a little Kendall flair:
- Use Baby Back Ribs instead of St. Louis style rack
- Kendall mixes up her rib rub every time but ALWAYS uses apricot jam