Wednesday, May 29, 2013

Oven-Roasted Barbecued Ribs with Homemade Barbecue Sauce

Recently someone asked my husband who makes his favorite barbecued ribs. I was so proud when he said, "my Mother-in Law." My mom does make the best ribs. Her ribs are the bar by which I judge all other ribs. I grew up on my Mom's ribs. The formula is really simple: quality meat and sauce. Ribs ought to be tender with a vinegar-based barbecue sauce that doesn't contain fake smoke. Period. Apparently my husband agrees! There is one more family secret you should know. My family is die-hard Open-Pit-Original-barbecue-sauce fans. I can't stress this enough, for ribs just like my Mom's use Open Pit Original. I still love the flavor of that sauce, but over the past couple years I've been trying to come up with a homemade version which is a story in and of itself. Anyway, these ribs are finger-lickin' good! And guess what? You can have these ribs year round since they are made in your oven!



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Oven-Roasted Barbecued Ribs with Homemade Barbecue Sauce
1 package of pork spare ribs, thawed

For Ribs like my Mom's use Open Pit Original

For the Homemade Barbecue Sauce (Kinda-Sorta Like Open Pit Original)
8 oz of rice vinegar (I use Marukan organic rice vinegar)
4 oz of apple cider vinegar (I use Spectrum organic unpasteurized apple cider vinegar)
1/2 cup of tomato paste (I use Bionaturea organic tomato paste)
1/2 cup of brown sugar
1 tablespoon of mustard (I use Annie's organic yellow mustard)
1 teaspoon of chili powder (I use The Spice Hunter salt free chili powder)
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of salt (I use Real Salt)
2 teaspoon of Worcestershire sauce (I use Annie's organic Worcestershire sauce)
1/4 teaspoon of cayenne
1/3 teaspoon of white pepper
2 tablespoons of honey (optional)

1. Preheat oven to 350 degrees. Place ribs meaty side down (back of the ribs facing up) on top of a wire rack on a cookie sheet. Pour two cups of water (or so) in the bottom of the pan and roast on the middle rack position for 1 1/2 hours.



2. While the ribs are roasting you can make the barbecue sauce, or use your favorite bottled barbecue sauce. Otherwise, gather and measure out all the ingredients for the sauce.



3. Heat vinegar, tomato paste, and brown sugar in a pot until the sugar is melted.



4. In a ramekin mix all the rest of the ingredients, except the honey, into a smooth paste and add to the the tomato sauce in the pot.



5. Bring to a boil then turn down the heat to simmer on low for 15 - 20 minutes. OPTIONAL: Remove from heat and add the honey.



6. After the ribs have roasted for 1 1/2 hours flip them over and continue to roast for another 30 minutes.




7. After the ribs have roasted for a total of 2 hours flip them again to the meaty side down position and slather on up to half of the barbecue sauce. Roast for 15 minutes.




8. After 15 minutes flip again meaty side up and slather with more barbecue sauce. Roast for a final 15 minutes.  Remove the ribs from the oven to a cutting board. Yes, this means these ribs roast for 3 hours total.



9. Slice the ribs into individual pieces.





10. Serve for dinner.



11. Or, serve as appetizers.





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