In need of a special treat?
Ribs are it. We’ve made them before on the grill and we hear they are super easy in the Crock Pot, but our butcher (some guy working in the meat department at Wegmans), said we had to try them in the oven. So we did.
Now, ribs are definitely a bit of a splurge and they do take some time, but they are WORTH it.
To start, you want approximately 3 lbs. of pork ribs for 2 very hungry people or 4 rational adults. And you have to take the time to trim the fat off the sides and remove most of the membrane that holds the bones together. We recommend using a flathead screwdriver or a similar object. Just be sure to disinfect first.
Once the ribs are good to go, mix up your spice rub. It’s very easy:
- 2 tsp. chile powder
- 2 tsp. black pepper
- 2 tsp. salt
- 2 tsp. paprika
- 2 tsp. oregano
Rub that all over the ribs, top and bottom, until it looks good enough to eat (but please, restrain yourself).
Arrange your ribs on a cookie sheet or a roasting pan if they still have a lot of fat on them. Cook in a 350 degree oven, uncovered, for one hour. If you need to, drain off the fat.
When the ribs have about half an hour left to them, start making your sauce. It includes:
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 Tbsp. vegetable oil
- 3/4 cup chili sauce, such as Heinz
- 1/2 cup apple cider (you can sub apple juice or light beer)
- 1/4 cup honey
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp. dry mustard
In a medium saucepan, sautee the onion and garlic in the oil until soft. Stir in the rest of the ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat.
When the ribs are done cooking for their first hour, spoon about 1/3 cup on top and bake, covered for another 45 minutes. Turn ribs and cover with another 1/3 cup of sauce. Bake for an additional 25 minutes. Cover ribs with remaining sauce or pass for dipping.
Serve with coleslaw and plenty of wet naps.