Barbeque-Style Pork Ribs
From Shannon Hayes, The Grassfed Gourmet Cookbook
SERVES 4

My husband is a somewhat picky eater, but whenever these pork ribs hit the table, they’re gone before I even get my napkin on my lap. This is a delicious way to prepare a barbecue-style dinner—even if you don’t own a grill. The ribs are best when you let them sit in the dry rub overnight in your refrigerator.

SHOWCASE • ON A BUDGET • MINIMUM PREPARATION

Barbecue Spice Rub
4 country-style pork ribs or shoulder chops, or
3 to 4 pounds spare ribs or baby back ribs
3/4 cup Homemade Barbecue Sauce

Thoroughly coat the ribs with the Barbecue Spice Rub, cover with plastic wrap, and let sit overnight in the refrigerator.

Preheat oven to 200°F.

Bring the ribs to room temperature; place the ribs in a shallow baking pan in the middle of your oven. Roast the ribs for about 3 1/2 to 4 hours, until tender. Coat them generously with the Homemade Barbecue Sauce, and cook 30 minutes longer before removing from the oven. Brush once more with Barbecue Sauce before serving.

Homemade Barbecue Sauce

From LeeAnn VanDerPol, Pastures A’Plenty, Minnesota

Barbecue sauce is surprisingly easy to make. Try this recipe, and then develop your own signature version by adding whatever you like—minced raw onion, extra Tabasco, chili powder, honey—your possibilities are endless.

MAKES 1 TO 2 CUPS

1 cup ketchup
1/2 to 1 cup red wine or tarragon vinegar (depending on your taste preference
and the strength of your vinegar)
1/2 cup molasses or dark corn syrup
2 teaspoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon garlic powder, or 2 large cloves, minced
14 teaspoon onion powder (or 2 teaspoons finely chopped onion)
1/4 teaspoon Tabasco sauce

Combine all ingredients in a saucepan over high heat; whisk, and blend until smooth. Bring to a boil, reduce heat, then simmer, uncovered, for 30 to 45 minutes. To obtain thicker sauce, cook longer; if too thick, thin by adding extra vinegar.

Order your Eating Fresh book today!

Back to Recipes