Indoor Country Ribs
Need some ribs, but your barbeque is covered with snow? Or just want to stay inside and enjoy the barbeque aroma? Read on, and learn to cook the most tender, juiciest, most flavorful ribs this side of Kansas City.
This recipe uses boneless pork country-style ribs. Four pounds will serve six to eight people, which is what this recipe calls for. I would like to thank Gourmet Magazine for this recipe.
Put the oven rack in the middle position, and heat the oven to 350 degrees F. While the oven is warming up, put the ribs in a pot of water, covering the ribs completely. Bring to a boil and simmer for 30 minutes.
Meanwhile, prepare the sauce. BTW, this sauce is good enough to use for other BBQ purposes, like chops and spare ribs.
1 large chopped onion
4 minced garlic cloves
2 tablespoons vegetable oil
1 1/2 cups catsup
2/3 cup honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons lemon juice (juice from two lemons)
2 1/2 tablespoons dry mustard
2 teaspoons prepared horseradish
1 teaspoon black pepper
While the ribs are simmering and the oven is warming, heat the oil in a saucepan and add the onion and garlic. Stir now and then for about 5 minutes. Add the rest of the ingredients (except the ribs) and simmer the sauce for another 15 minutes or so.
Remove the ribs from the water and pat them dry with paper towels. Spray a 9 x 13 inch baking dish with cooking spray and lay the ribs out in one layer. Cover with the sauce.
Cover the dish tightly with foil, and bake in the oven for about an hour. Remove the foil (watch out for the steam), and turn the ribs over. Cook them another half hour uncovered.
Serve with baked potatoes, cole slaw, and beer. Or French fries and red wine.