Sunday, October 15, 2006

Oven-barbecued Ribs

1 side pork babyback ribs (3-4 lbs.)
1/2 cup water
Kansas City Masterpiece BBQ Sauce (or any favorite BBQ sauce)

Arrange ribs in a single layer in a shallow roasting pan (I just use a glass 9x13 casserole dish sprayed with PAM).

Pour in 1/2 cup water.
Cover tightly with foil and bake at 350 degrees for one hour.

Remove ribs from oven, setting aside while you prep the pan/dish.

Discard water and pan drippings; wipe pan with paper towel and line with foil.

Place ribs on top of foil and coat with BBQ sauce.

Return ribs to oven and continue roasting, uncovered, for another 30-45 minutes (occasionally brushing with additional BBQ sauce).

Remove from oven and cut into serving-size pieces.

Update: I made these last night and wound up having to cook them longer than usual. 2 hours baking in the oven (with some water in the dish), covered with foil. Then another hour with the BBQ sauce, covered with foil. They were incredible! Much better than when I've taken the foil off and cooked for a shorter period of time. The meat fell off the bones and was deliciously tender.

Delicious with coleslaw, cornbread or homemade Mac & Cheese.

Recipe adapted from Sunset Easy Basics for Good Cooking cookbook

Labels: ,


At 2:27 PM, Anonymous Anonymous said...

MMMMM Just came back and printed out several recipes including the Scallopini di Pollo and the beef stew. Grocery store tomorrow with list...

At 2:02 PM, Blogger Les said...

Jenclair - the stew is SO good. I've started buying a large chuck roast and wind up cutting it into bite-size pieces (fairly large) myself. It seems like all the stew meat in the grocery store these days is too lean. It needs a little fat to give it some flavor and tenderness. I do trim quite a bit of the fat off before cooking it, but leave enough to make it worth the effort of playing butcher in my own kitchen.

The Scallopini is so good, but boy, definitely not low-cal! Thatsalota butter! ;)


Post a Comment

<< Home