• Home
  • Services & Rates
  • Adult Classes
  • Budding Chefs
  • Catering
  • Calendar
  • Contact
  • Tasting Colorado Cookbook
  • Food Writing
  • Eating Local
  • Foodie Links
  • Italy Tours
  • My Travels

Three Step Barbecue Roasted Pork Ribs

November 16, 2012 | Meat & Poultry

If you follow me on twitter, you might have read my funny tweet about the irony of driving 90 minutes north to pick up an organic, all natural half hog, then stopping for a hot dog at Costco on the way home. I always say, eating locally/seasonally/organic is an 80/20 rule! To make room for the new cuts of pork in my freezer I wanted to cook up any remaining things I had from the last pickup and found some ribs hanging out in the back of my freezer. I love big country style pork ribs. They’re loaded with meat, as opposed to baby back ribs that leave me feeling like I’m just gnawing on bones. But this cut isn’t really the most tender unless cooked low and slow, so here’s a foolproof way to get great ribs in three easy steps.After seasoning the ribs with salt and pepper, roast them uncovered in the oven at a high temp until they are nicely browned.Remove them from the oven and reduce the oven temp then slather the ribs with barbecue sauce. You can make your own or buy your favorite brand.I’m lucky that some friends make some fabulous sauce and have gifted me some each year. Nicki, if you’re reading this I’m all out!Cover the entire pan tightly with a couple of layers of foil and cook for 3-4 hours on a low temp until the ribs are fork tender – that means you can easily pull the meat from the bone using just a fork.You can either eat the ribs just like this, or if you want to caramelize that sauce a bit, you can proceed with step three and put them back under the broiler or on the grill for just a few minutes before serving. And that’s how you make tender barbecue roasted pork ribs in three easy steps.

Comments

One Response | TrackBack URL | Comments Feed

  1. I love big country style pork ribs too and haven’t had them in ages. A friend just gave me a new brand of bbq sauce to try, now I have a great excuse to try your method. I don’t think I’ve ever cooked them for this long. Too funny about the Costco hot dog, and man are those things good. Happy Thanksgiving Michele.

    Reply

Leave a Reply



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • potager-denver
  • 12 manhattan new york the modern moma brie souffle
  • bistro-vendome-creme-brulee
  • black pearl denver shrimp tacos
  • black cod TAG
  • opus restaurant denver

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews sweet potatoes Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

Sponsors


Get Involved


Donate to Bloggers Without Borders

Other Stuff

Top 20 Colorado Cooking Blogs


my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives