Tuesday, January 25, 2011

BBQ Ribs

Cooking meat well is hard-core.  To me, grilling and bbq-ing is a man's job, basically because it was always my dad's job when I was growing up.  I'm at a disadvantage having married a man who hates to cook, but loves to eat.  So, I basically have adopted the mindset that if my dad and sister can grill and bbq, then so can I!  That being said, I will choose their bbq, hands down, over mine any day!  But I have found what works for me and I am happy with that.

I think that there are few other flavors that rival the sweet tenderness of rib meat.  Of course, being the girly-girl that I am, I buy my ribs without the bones so I can just enjoy the flavors without all the mess and work.  This is one meat I just had to perfect for myself!   CONTINUE READING AFTER THE JUMP....
The most important tip I can offer you is "low and slow."  Cooking them on low heat for an extended amount of time yields tender meat!  This version is an oven-baked version--no parboiling.  Of course, if you wanted the smoked flavor that comes from the grill, place them on a preheated grill after 2-3 hours of baking. 

BBQ Ribs
adapted from here and there, but mostly from Betty Crocker

1 package of pork country-style ribs
BBQ dry rub, liberal amount
2 bottles of prepared BBQ sauce
1/4 cup balsamic vinegar

Preheat oven to 325 degrees.  Line 9x13 baking dish with foil.

Rub both sides of rib meat liberally with bbq dry rub.  Place meat in prepared baking dish, or 2 if you need more space.

Cover with foil and bake 2-3 hours or until tender; continue baking until meat flakes apart easily when prodded with a fork.  Drain liquid.

Pour prepared bbq sauce into a bowl and add balsamic vinegar; mix well.  Pour sauce over ribs and bake uncovered, 30-45 minutes more.

Meat should be fork-tender and separate easily when stabbed with fork.

Serve hot.  (I would love to know how you cook ribs--leave a comment!)

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