I know that ribs are thought of as more of a summer meal. Grilling and summer go hand in hand, after all. When the hot summer months are here I do not enjoy being stuck in a steamy kitchen with the oven going. However, it is fall now. Our weather is a bit unpredictable as of late, and we have not been grilling as often as we had done previously. We still want to enjoy BBQribs, though. Especially when I find them on sale at our local market!

This recipe is actually a shorter version (time wise) of pork ribs that are done on the grill. The grill version has a long and low oven cook time, a marination time, and then they hit the grill for a bit of finishing and grill marks.  They result in a melt-in-your-mouth rib that has a great BBQ tang to it. This version is faster to the table, but also makes a tasty and tender rib my family really enjoys, without sacrificing the refrigerator space for 8 hours, or me running in and out the door to watch the ribs and finish the rest of the meal.

Ingredients :
4 lbs pork baby back ribs, cut into serving sized pieces
3 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons seasoned salt
2 teaspoons chili powder
2 teaspoons ground cumin
1 small onion, finely chopped
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons worchestershire sauce
2 tablespoons white vinegar
1-1/2 teaspoons dry ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Preparation :


Place ribs in a foil-lined roasting pan


Combine garlic, sugar, paprika, seasoned salt, chili powder and cumin in a small bowl, then rub all over the ribs.


Cover pan with foil and bake in an oven preheated to 325°F for about 2 hours.


Meanwhile, in a small saucepan, Sautee onion in butter until onion is tender and translucent.  Stir in remaining ingredients.  Bring to a boil, then reduce heat and simmer until thickened, aboit 10 minutes. Remove from heat and no reserve 3/4 cup sauce.


Brush ribs with remaining sauce, then bake, uncovered at 375°F for another 30 minutes.


Serve with reserved sauce on the side.

Serves 4

We had these last night with roasted onion potatoes and a nice green salad. I hope you and yours enjoy them as much as we did!

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