Wednesday, February 22, 2012

Oven Baked Ribs

The title of this post is actually a little deceiving.  As evidenced by this article, country-style ribs are not actually ribs, but rather rib-like meat cut from the shoulder of the pig.  Regardless, I prefer country-style ribs to baby-back ribs since they provide more meat, fewer bones, and great flavor.  The beauty of this recipe is that it uses very few ingredients, is fairly inexpensive, and tastes better than any ribs I've ever had in a restaurant.  This recipe was adapted from my Mother-in-law's recipe, which was more spicy and tangy, while this is more sweet and less spicy.  It just all depends on how you like your ribs.  You can substitute any BBQ sauce for the one I used, but we really loved the flavor in this sauce.

Ingredients:
1 pack of pork country-style ribs (I usually use around 3-4 lbs)
Chicken Broth
1 28 oz bottle of Sweet Baby Rays Honey BBQ Sauce
1/4 - 1/3 cup of dark brown sugar
1 Tablespoon Lemon Juice



Here's how to make them:


This is the MOST important step in this whole process:  Double-line your pan with foil.  You will be very sad if you do not and you have to scrub baked-on, sticky, caramelized BBQ sauce off your pan.

Lay the ribs in the foil-lined  pan (it doesn't matter which side is up, but I try to put the fat side down).  They should fit snugly as they will shrink when they cook.

Pour enough chicken broth in the pan around the ribs so it comes about 1/4 inch up the ribs.  This will flavor the ribs and provide moisture as they cook.

Bake for 1 hour at 350 degrees tightly covered with foil.


Remove the ribs from the oven and drain all the liquid out of the bottom.  The ribs should look cooked and the liquid in the bottom of the pan will look gross.  Just drain it and move on.


Combine the BBQ sauce, brown sugar, and lemon juice well.


Pour over the ribs and use a basting brush to coat every inch of the ribs.  Use tongs to lift them up to get the sauce underneath them as well.

Cover again with foil (I used the same piece) and back for 1 1/2 hours at 350 degrees.


Pull them out and remove the foil (you won't need it again).  Use the basting brush again to cover the ribs with the sauce from the bottom of the pan and move the ribs around in the sauce to make sure they are fully coated.  At this point, the ribs should be so tender that they are falling apart.

Put the ribs back in the oven, uncovered for anywhere from 15-30 minutes.  I cranked up my oven to 450 degrees to cook some tater crowns so I only left the ribs in for about 10 minutes to avoid burning.  Remember there is a lot of sugar in these so they can burn easily.  Keep an eye on them.  It's better to pull them out too early than to overcook them.


The tops of the ribs should look dark (not burned) and caramelized.


I just throw the pan on the table with some tongs and a spoon for the sauce and have at it.  The ribs will fall apart as you try to grab them with the tongs so you'll have to fish the meat out of the sauce.  Serve with baked beans and tater crowns for a meal even a four-year-old will love.


The Verdict:

This has become a favorite of Mr. Picky Pants.  We've had ribs twice in the last two weeks and both times we could not stop talking about how good they were.  It cost me only $6.50 for all the ribs, $2 for the BBQ sauce on sale, and nothing for the other ingredients I already had.  So we made enough ribs to feed two adults (with leftovers) for around $8.50 plus the cost of sides which was probably around $10.  That sure beats paying $19.99 a person for ribs that wouldn't taste nearly as good at a restaurant.  Mr. Picky Pants had baked potatoes with homemade ribs growing up, but I"m just too lazy to deal with that, so I resorted to tater crowns.  They are yummy with the sauce from the ribs on them.  These ribs are so good and so easy to make, you have to try them!

9 comments:

  1. Why not throw a couple of potatoes in the oven at the same time? lol Just wondering. I have my ribs in the oven now, can't wait to eat supper. Thanks for sharing.

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  2. Can you do the same with beef RI s?

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    1. I've never tried it, but I would assume it would work. Let me know how it goes!

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    2. I'm trying this recipe now serving b.beans and sweet pot. Deviled eggs.

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  3. One more thing off my To-Do List. I can stop looking for the best way to cook country style ribs because this is IT. I made them today and there is nothing I would tweak or change. Great recipe. Thank you for sharing it!

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  4. HOLY COW -- these are really good ! Thank you for posting.
    Exactly as you say -- falls apart and savory. I added a little mustard powder and a bit of tobasco to the Sweet Baby Rays. Easy to make - great recipe -- you won't be disappointed. high five Mama Schquigs !

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  5. I'm about to make these for the umpteenth time. This is, hands down, simply the best way to prepare country-style ribs. When I ask what can I bring to a family outing, it's always these ribs. Thank you, thank you, thank you!

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  6. Made these last week with beef spare ribs and they were AMAZING!!! trying them this week with pork! can't wait :)

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  7. yummy! Thank you for the recipe!

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