Ingredients

How to make it

  • Place ribs in a large dutch oven in preparation for parboiling. Cut them to fit, if necessary.
  • Cover them with water or any other edible liquid you like. Unless you're baking or grilling the ribs without sauce, for my money it doesn't make a dime's difference what concoction a person parboils with. What ever flavor it may impart is too subtle to be detectible after the marinade or BBQ sauce is applied. (BUT, if you'd like to take this opportunity to create fantastic chicken and pork flavored broth for soups or other ventures, cover the ribs with chicken broth. It makes wonderful won ton soup. You may want to add onions, or garlic to flavor the broth.)
  • Bring the ribs to a boil, then reduce heat and simmer for 20 minutes.
  • Meanwhile, get your sauce ready. If using a new recipe, put together the sauce ingredients and ignore the rest. Take note of the amount of meat used in the recipe. If it calls for 2 pounds and you're making 4 pounds, double the amount of sauce.
  • After parboiling 20 minutes remove ribs. When they've cooled enough to handle, place them in a glass baking dish, cutting as needed. Two pounds usually fit in an 8 x 8 inch pan, four in a 9 x 13.
  • Pour the sauce over the ribs and baste well. Ideally there should be a quarter to a half inch of sauce in the pan. (If you choose to marinate, cover with plastic wrap and refrigerate. I usually skip the time consuming process. I'm not convinced it adds to the outcome.)
  • Preheat oven to 300 degrees. Remove plastic wrap and cover with aluminum foil. Bake for two hours, turning and basting the ribs after one hour. If you want to brown the exposed side uncover them for the last quarter hour.
  • Done.

Reviews & Comments 9

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    " It was excellent "
    tfriell ate it and said...
    off the hook!!1 just spent a 1/2 hour trying to find this recipe again, found it from you down and dirty writing ( which I love)

    Thanks for the great meal
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  • cabincrazyone 5 years ago
    That sounds great, Overhome. Low and slow makes them tender!
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  • overhome 5 years ago
    have you tried cutting ribs in 2 rib bits covering them in sause and foil and bakeing them at 225 for 31/2 hrs?
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    " It was excellent "
    brianna ate it and said...
    This is one recipe that's going in my oven very soon. So glad I found your page 55555
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    " It was excellent "
    ariadnebarzane ate it and said...
    Loved the advice on cooking ribs. As they were cooking various people came through to comment on how wonderful they smelled. Everyone enjoyed the fall of the bone tenderness. Next day the leftovers were pronounced good without being heated. Fantastic ribs!!!!
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    " It was excellent "
    mystic_river1 ate it and said...
    I wish I lived near you...you sound so knowledgeable and your sense of humor is priceless. thanks for this recipe.^5
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  • cabincrazyone 6 years ago
    At the risk of sounding like I'm recommending a commercial product, I'd like to recommend a commercial product. I recently found a BBQ sauce that my wife and I like very much. It's a tomato based sauce that doesn't taste of tomatoes at all. As a matter of fact neither of us is able to explain the flavor. We can't pick out a worcestershire taste, or tabasco, or A-1 flavor. It's not sweet and it's not spicy. It's different and yet not uncommon. It's Shore Lunch brand Grilling glaze, their Original BBQ. (They have other flavors, as well.) Based in Blaine, Mn, you can check it out at shorelunch.com. I found it at Menard's. I think it's at Gander Mountain, also. (No, I don't own stock.)
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  • krumkake 6 years ago
    You are right on, Crazy...a quick boil and a slow oven never fails!!! Now you've made me hungry for some good old pork ribs...can you remind me what weekend we were invited to your cabin for ribs and cold beer (I'll bring dessert)?? Ahhhh...what beats MN and their beautiful lakes in the summer?!? In another 5 yrs or so, when we are ready to retire, we'll be joining you on that lake!!!
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  • carmenperez 6 years ago
    Hi there
    i just dont know how i missed you
    i love meat and you have a way with it
    love your recipes and im joineing your group
    ty so much please keep them coming
    Have a nice labor day weekend!!
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  • conner909 6 years ago
    Thanks for the lesson....much appreciated
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