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

Directions:
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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