Stop the presses! I have found my rib recipe to end all rib recipes. Truely. And do you know where I found it? That’s right. In my head.
After Tuesday’s not terrible (but not amazing) brisket, I took a break from my recent reliance on the cookbook that shall not be named and decided to revist cooking based on what I like. Good choice. Brace yourself. These ribs easily take 2 hours from start to finish but they are worth it!
3-4 lbs pork shoulder ribs (We had a 5lb package in the freezer)
1/2 c ketchup
1/2 – 3/4c BBQ sauce <— make your own or buy something tasty from the store (we had some Jack Daniels blacklabel sauce hanging out at our house)
1/2 c water
2 TB apple cider vinegar
2 TB Worcestershire sauce
1 tsp chili powder
1 tsp Lawry’s seasoning salt
1/2 tsp ground black pepper
Preheat oven to 350. Put ribs in a shallow roasting pan / high sided cookie sheet and lightly sprinkle with some salt and pepper on all sides. Do your best to arrange ribs bone side down and cover with foil (or an extra cookie sheet if your other half always forgets to buy foil at the grocery store). Cook for 1 hour.
Take some time off to do whatever you want because you really need to leave the oven door closed the whole time. Before you leave the kitchen, stir everything else together in a small sauce pan and turn the burner as low as it will go. Every once in a while when you’re tempted to go look at the ribs because they smell so yummy, stir the sauce on the stove.
After an hour, take the ribs out of the oven and drain off the fat and juices that have collected on the bottom of the pan. Keep the ribs in the pan and slather the tops with the sauce. If you don’t want to come back in 10 minutes then flip ’em over and slather the bottom side while you’re at it. Leaving the ribs uncovered, put them back in the oven for a total of another 20 minutes.
This is when you want to start any quick sides. You have time because the ribs can rest after their out the oven while you finish the sides. Be warned, other people in your house may “insist” on tastetesting the ribs while their resting in plain sight on the counter.
I was in a hurry, so our side was another round of red potatoes with garlic butter. B. specifically requested garlic butter.
P.S. – If you’re wondering what I ate on Wednesday and Thursday it went like this: oatmeal, fruit, fajitas, oatmeal, leftover fajitas, leftover fajitas, peanutbutter sandwich with milk. Now you know why I haven’t posted in two days (and did I mention it’s the first week of the semester and I worked like a dog?)