Ribs Two Ways

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


  1. Preheat oven to 300 degrees f.
  2. Cover cookie sheet with two layers of tinfoil.
  3. Cut the ribs into serving sized portions.
  4. Peel off tough membrane and excess fat that covers the ribs.
  5. Mix together the sugar and spices to make the rub.
  6. Apply rub to ribs on all sides and place on cookie sheet.
  7. Cover cookie sheet completely with tinfoil.
  8. Place on baking sheet and bake for 2-1/2 hours.
  9. Remove from oven.
  10. Brush on sauce.
  11. Cook for 30-60 minutes, adding sauce every 15 minutes.

Barbecue Sauce

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


  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  4. 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


  1. Preheat oven to 300°F.
  2. Mix together flour and black pepper. Coat short ribs with flour.
  3. Heat oil in Dutch oven or ovenproof saucepot on medium-high heat.
  4. Add the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven.
  5. 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.
  6. 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.
  7. Braise in oven 2-1/2 hours.
  8. 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.
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3 thoughts on “Ribs Two Ways

  1. Sean Breslin says:

    Those look really good…hard to go wrong with ribs!

  2. […] like this one.  Apparently, he does not like ground beef.  Ugh.  And he thinks he should get ribs every weekend […]

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