Saucy BBQ Oven Spareribs
There are times, even in our climate, when we cannot get outside and grill or barbecue as we know and enjoy how to do. So we have to do like many; prepare our foods inside, in the oven and tell ourselves its okay and that it tastes just as good. To get the same outdoor taste that is fire roasted onto a slab of ribs, to do that inside is a feat in itself. Well folks, I think I found one that produces a savory outdoor flavor with very interesting sapidity.
The photo above shows the ribs coming from the oven before slicing and giving a final coating of sauce. That photo didn't happen. I was too eager I suppose to get at these ribs!
Here's an old recipe I scribbled down years ago and I finally decided to give it a try. It is to me, in my way of preparing BBQ sauces, an unusual one, with somewhat unorthodox ingredients.
Saucy BBQ Oven Spareribs
serves 4 or 5
1 1/3 cups ketchup
1/3 cup soy sauce
2 tablespoons gin
1 1/2 teaspoon hot pepper sauce (like Trappey's or Tabasco)
1 teaspoon Worcestershire
1/4 cup dark brown sugar
3 garlic toes, pressed
2 slabs (2 to 3 pounds total) pork spareribs
1/2 teaspoon black pepper
1 teaspoon red wine vinegar
1/4 cup soy sauce
Preheat oven to 350 degrees F.
Combine the first 7 ingredients in a bowl and set the BBQ sauce aside.
In a separate bowl, combine the black pepper, red wine vinegar and 1/4 cup soy sauce together. Brush both sides of each rib with this black pepper mixture. Place ribs meaty side down on a rack above a large baking pan or use a roasting pan with rack. Bake in the oven for 20 minutes. Turn the ribs over and baste with any of the remaining black pepper mixture.
Mop 1/3 of the BBQ sauce on the ribs, both sides, and bake for 20 minutes. Mop again with another 1/3 sauce and bake another 20 minutes or until sauce is baked on. Remove ribs and rack from pan and wipe any grease from the pan. Cut ribs into each section and place in the pan, meaty side up. Mop with remaining sauce. Cover with foil and bake another 20 minutes. Remove and allow to rest before serving.
Notes: I used St. Louis cut style pork ribs. Lining the pan with foil makes for easy cleanup. Reline the pan for the final baking period.
This sounds like some sweet and spicy and sticky goodness…ReplyDelete
Funny thing, but I've been having a hard time finding 'real' pork ribs around here. You know, the kind with actual rib bones in them? It's such a shame—boneless 'country' ribs are so much less tasty.