My blog has mainly quick and easy recipes, but today I am going with slow cooked and easy. It’s the weekend, and according to the weatherman, we are expecting snow. So why not take advantage of the indoor time and make the house smell like heaven!
Barbecue spare ribs cooked indoors smell terrific and taste even better! These are so tender that they will literally fall right off the bone. Yum, yum, yummy! If you want to be really bad, you can serve these with some mashed potatoes and then make the short journey to your sofa and hang out just watching TV. If you are feeling a bit guilty, then you can go to the gym. But I have a feeling most will veg in front of the TV. LOL.
Since this recipe is all about slow cooking (well, not that slow) and flavor, why not make some extra and freeze it for another after work meal? It’s less expensive than take-out and contains no MSG’s. (the bad for you stuff).
So don’t feel so blah with this weather, make some barbecue ribs and turn that frown upside down :))))). And as always, Enjoy!
BARBECUE PORK RIBS
Ingredients: Serves 2
3 pounds of pork ribs with plenty of meat on the bone
salt and pepper
5 tablespoons sugar
5 tablespoons brown sugar
1 cup water
2 cups ketchup
1/4 cup white vinegar
1/4 cup balsamic vinegar
1 teaspoon creamy Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon honey
Place rack about 6 inches from broiler and turn oven to broil. Line a broiler proof pan with aluminum foil. Place ribs on the sheet and season with salt and pepper. Place under broiler for 12 minutes. Take out and turn over. Broil another 12 minutes. In the meantime, in a pot on the stove melt the 2 sugars with the water. In a mixing bowl add all of the ingredients and incorporate. Add the sugared water to the mixture and mix well to combine. Turn oven to 350 degrees. In a large baking dish place the ribs and carefully pour the sauce over the ribs. Cover with foil and place in oven for 2 1/2 hours. Remove foil, turn ribs onto other side and place back in oven for additional hour. Allow to rest for 5 minutes before serving.