Ribs . . .otherwise known as the fastest way to a man’s heart.
For the St. Louis game, I decided to make two kinds of ribs. Here are the recipes, and a recipe for barbecue sauce. I highly recommend both of them.
You will notice a theme below – I start with a recipe and then I change it. What can I say, I can never leave good enough alone.
“No-Style Ribs” (If you are wondering why I call them No-Style Ribs – go here).
I started with this recipe . . . an then I changed it. I made minimal changes to this recipe, and mostly just to add a little spice, so I do not take credit for this recipe at all. I just take credit for implementing 🙂
- 3-4 lbs pork ribs
- 3/4 cup light brown sugar
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1/2 teaspoon red pepper flakes
- Barbecue sauce
- Preheat oven to 300 degrees f.
- Cover cookie sheet with two layers of tinfoil.
- Cut the ribs into serving sized portions.
- Peel off tough membrane and excess fat that covers the ribs.
- Mix together the sugar and spices to make the rub.
- Apply rub to ribs on all sides and place on cookie sheet.
- Cover cookie sheet completely with tinfoil.
- Place on baking sheet and bake for 2-1/2 hours.
- Remove from oven.
- Brush on sauce.
- Cook for 30-60 minutes, adding sauce every 15 minutes.
I started with this recipe . . . and then I changed it.
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/3 to 1/2 cup brown sugar (Ryan likes a sweeter barbecue sauce)
- 1 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- In a medium saucepan, combine all ingredients.
- Bring mixture to a boil, reduce heat to simmer.
- Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Add pan drippings and cook until sauce is reduced.
Braised Spare Ribs
I started with this recipe . . . and then I changed it (told you there was a theme).
- 1-1/2 pounds boneless beef short ribs, cut into serving-size pieces
- 1/4 cup flour
- 2 tablespoons black pepper
- Olive oil
- 4 cloves garlic, peeled
- 1 medium onions, chopped
- 3 medium potatoes, chopped
- 8 ounces root beer
- 1/2 cup water
- 3-4 cups beef stock
- 1 small can tomato paste
- 1/4 cup balsamic vinegar
- 2 bay leaves
- Preheat oven to 300°F.
- Mix together flour and black pepper. Coat short ribs with flour.
- Heat oil in Dutch oven or ovenproof saucepot on medium-high heat.
- Add the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven.
- Heat additional oil in Dutch oven on medium heat. Add garlic, onions, and potatoes; cook and stir 3 minutes or until lightly browned. Add root beer, water, beef stock, tomato paste, vinegar, and bay leaves.
- Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
- Braise in oven 2-1/2 hours.
- Either eat immediately or place on tinfoil lined cookie sheet, cover with barbecue sauce and bake in oven for 15-30 minutes, adding additional sauce every 15 minutes.