These ribs bring me back the best of the summer…barbeques on the back deck, the smell of fresh cut grass, white wine spritzers, the warm sunshine glowing over the BC mountains…okay, you get it, right? I feel as though there are at least a few more weeks of sunshine, warm temperatures and grilling left, so I thought I’d share this recipe with you – even though it is currently 6 degrees and raining today. Even if summer is over, these ribs belong on your table and will be devoured, no matter what season it is.
This recipe isn’t fancy, it isn’t complicated, but it is definitely delicious. My Mom has been making these for years, this is “her” rib recipe, and although I am sucker for dry ribs, I will never say no to these (even if they are slightly sweet!). These ribs absolutely meet the finger licking criteria, and everything else a good rib is supposed to deliver.
Yield: 4 – 6 servings
Prep Time: 15 minutes
Cook Time: 2.5 hours
Ingredients – Ribs:
- 2.5kg of pork or beef ribs (we prefer pork), cut into individual ribs
- 1 large onion, coarsely chopped
- 5 cloves of garlic, smashed
- 1 large green pepper, coarsely chopped
Ingredients – Rib Sauce:
- 2 cups of ketchup
- 1 cup of white vinegar
- 1/4 cup Worcester sauce
- 1/4 cup soy sauce
- 2 cups brown sugar, packed
- 2 tsp dry mustard
In a large stockpot, place the ribs, onion, garlic, green pepper and a generous amount of salt & pepper.
Fill the pot with cold water, until it covers all of the ribs.
Over high heat, bring the water to roaring boil. Immediately once it reaches a hard boil, reduce the heat to medium-low and simmer for 1.5 hours, stirring occasionally.
While the ribs are cooking on the stove-top, place all of the sauce ingredients in a glass bowl and whisk together until well incorporated.
Once the ribs have been cooking for 1.5hrs, preheat the over to 275 degrees and line two baking sheets with tinfoil paper.
Remove the ribs from the stove, drain water and toss the ribs back into the pot.
Add all of sauce to the pot, and toss to coat – ensuring that each rib gets well coated.
Remove the ribs with tongs, and place individually on the baking sheet, allowing for a little room between each rib.
Bake at 275 for 45 minutes to 1 hour, basting the ribs occasionally with the leftover sauce (that is in your pot).
Serve with coleslaw, potato salad, cornbread, or spaghetti.
Recipe From JBean’s Mom’s Cuisine