Friday, June 13, 2014

Pork Ribs

If I had known ribs were this easy to make at home I would have been making them once a week.

We recently had a BBQ-themed dinner with our friends C&T. Among other things, T made four racks of ribs. I probably had half a rack myself and when she asked if we wanted to take some home I jumped at the chance. I knew I had to blog about these because (1) they're so delicious and (2) they're so easy to make.

Photo credit - T. Casey

T gave me basic instructions for the ribs and told me she used Pioneer Woman's recipe for BBQ sauce. I can't wait to make these myself this summer. I've also talked her into making another rack or two for our next themed dinner in August.

Pork Ribs

pork rib racks (4 racks will feed an army)
pork rub (T used McCormick Grill Mates pork rub)
BBQ sauce

Preheat the oven to 225 degrees.

Rub the ribs on both sides with some of the pork rub. Lay each rack in a double layer of foil. Add 1/4 cup of water and then seal the foil around the ribs.

Bake for 2 hours.

While the ribs are baking, make the BBQ sauce (recipe below or use your own). Once the ribs are done, remove them from the foil. Spread some of the BBQ sauce on each rack.

Preheat a grill to high. Lay each rack on the grill. You want to leave them alone so they get a nice crust.

Remove the ribs from the grill. Place one rack at a time on a cutting board. Slather with more sauce on both sides. Using a very sharp, long knife, cut the ribs between the bones. Pile on a serving platter and have lots of napkins on hand.

Homemade BBQ Sauce
As seen on Pioneer Woman

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce (or a few shakes of red pepper flakes)
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers or red pepper flakes, vinegar (or less to taste), Worcestershire sauce and salt and stir.

Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Yield: 2 cups
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  1. After baking for 2 hours do you take the ribs off the foil or just "unwrap" the foil? Not sure what you meant. These look fabulous. Were they "fall off t he bone" or chewy on the bone? Thanks for posting.

    1. Hi Lexy - thanks for letting me know it wasn't clear. I changed the directions (yes, you want to remove the ribs from the foil once they're done baking). These were more chewy on the bone, not fall off the bone. I think they'd need to cook for much longer to fall off the bone but I kind of liked them a bit chewier.

    2. I'm so happy to read your response. I much prefer "chewy" ribs rather then fall off the bone. Can't wait to try. Thanks for your answer also.

  2. Ive made this recipe several times this past year and they turned out fabulous.
    I never asked you how long you put them on the grill, but a hint to any new rib maker is.....NOT LONG AT ALL. ln fact I kinda burned the bottom side after just a minute or two with the lid down.

    They were still delicious.
    Cant wait to maje them again.


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