Montreal Bar-b-barn Pork Ribs I Made It

Montreal Bar-B-Barn Pork Ribs

frankieanne 11 years ago
posted by Mkhs1974
Montreal Bar B Barn Pork Ribs
This is such a good recipe. I loved the sauce on this. I was tasting it as I ate and trying to figure out what flavors were coming through as it was kinda sweet with just a bit of tangy. I don't know if 300F is a typo or not. I turned my oven up after 1/2 hour as I had two pounds of country style (thick) ribs. I put two ribs on the plate just for show for the picture - but ended up eating them both. :-D The only thing I did differently was I mixed the sauce ingredients last night and put it in the refrigerator to save time today after work. As the sauce had sat overnight, I didn't heat it up in a saucepan. I figured everything had mixed together well enough.
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pointsevenout 11 years ago said:

Instructions are on the nebulous side. Couldn't tell if this was a coating sauce or a pour over sauce. But I'm thinking it is a coating sauce because of the oven temperature and the basting comment. Don't want to burn the sugars in the sauce. Think 300F should be plenty hot, unless you're baking 10 lbs of ribs which the recipe didn't spec out either.

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chuckieb 11 years ago said:

Oh my Goodness that looks delicious Frankieanne! Gorgeous picture!

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mommyluvs2cook 11 years ago said:

I don't make beef ribs much but do you think this would be good on those? I happen to have some..... that picture is so yummy looking!!!

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frankieanne 11 years ago said:

I think it would be OK on beef, ml2c. Its kind of a sweet/sour thing.
I don't know that my ribs would have been done at the 300F, pso. The two pictured are the smallest of the bunch! Spareribs probably would get done though. I poured some sauce on the top at the start, then 1/2 hour later some more then 10 minutes after that the remainder. I was actually hoping for a bit of burnt/caramelization of the brown sugar but it didn't happen. I like a bit of burnt, crunchy, chewy. :)
Thank you, Chuckie. :)
I have to say I have pretty good luck with the Search feature on this site. I typed in "pork ribs" then went to the categories over to the right and picked "brown sugar" then "bake." This is about the fifth time I've found a recipe I've loved using the search so, thank you, Powers That Be, for that feature! :-D

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pointsevenout 11 years ago said:

After the ribs are done, put a last bit of sauce on them and turn the broiler on to get that burnt look you want.

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frankieanne 11 years ago said:

That's a good idea, pso! Why didn't I think of that? Thank you! :)

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pointsevenout 11 years ago said:

Glad I'm around for more than just eye candy.

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frankieanne 11 years ago said:

You're all that and a bag of chips, pso. :-D

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mommyluvs2cook 11 years ago said:

Good idea PSO!!

I think I'm gonna use this on those ribs I have soon....

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mrpiggy 11 years ago said:

Those look great, FA. I would like the charred sauce as well. Gonna have to try this. Thanks for the heads up

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