This is a wonderful and easy entrÃ©e that can feed a crowd! Generally ribs are inexpensive. This rack, which was 2 Â½ pounds I found on saleÂ for Â just a little over $5.00. There are 3 key things to making this dish. First off purchase pork ribs instead of beef, because they are usually more tender, use aÂ LOT of BBQ sauce, the ribs should be completely covered andÂ finally bake themÂ lowÂ and slow.Â The meat should literally fall off the bone!Â
1 â€“ 2 1/2 lb. rack of pork loin baby back ribs
1 – 12 oz. bottle of your favorite BBQ sauce or more (I use KC Masterpiece Original Barbeque Sauce)
Preheat a grill to medium high heat and sear ribs on both sides. This is not required, but adds a nice flavor. Keep in mind this is just to sear them not to cook them. Place ribs indented side up in a large baking pan with at least 2 inches deep (this type of pan is usually used for making bars). The reason I place them indented side up is that the sauce will remain in place instead of running off, which will cause a dry rack of ribs. If you choose to place them indented side down, make sure to baste them frequently to prevent them from drying out. Completely cover the rack of ribs with BBQ sauce, cover with foil and bakeÂ in a preheated oven at 325 degrees for about 3 hours or until ribs are almost falling away from the bone. Let rest for aboutÂ 20 minutesÂ and serve.
Suggested Side Dish
Maggieâ€™s Creamy Potato Salad with Fresh Dill (shown) orÂ CreamyÂ Pasta Salad with ShrimpÂ and round it out with a simple coleslaw or fresh corn on the cob.
Try Lemonade,Â a beer fromÂ Â Summer FlightÂ by the Samuel Adam’s Brewery, Saint Arnold Fancy Lawnmower (Houston, TX),Â Domaine De Ricaud Bordeaux Clairet (France) orÂ Alexander Valley VineyardsÂ® dry ROSÃ‰ of SANGIOVESE (Sonoma County).Â Both wines are dry pink blendsÂ so don’t be fooled by the color – they are a perfect match for BBQ!
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