Barbecued Pork Ribs


This is an extremely easy recipe for making a very tasty dish. The result is as good as the expensive already-prepared ribs, and can be made at half the cost or less. The ribs should be the "baby back ribs" that have become so costly that they are not a good choice if you are on a budget. However, if you can find ribs on sale, by all means indulge yourself. Allow about 10 or 12 ribs for one person, though a glutton can easily consume more.

Put the ribs, "inside" down, on aluminium foil in a roasting pan with plenty of room. Salt and roast in a 350°F oven for an hour. Fat will be rendered out and the surface fat will crispen. At the end of the hour, paint the ribs generously on the top with any barbecue sauce you like. I used KC-style hickory barbecue sauce. Turn the oven down to 300°F and roast for another hour. This may burn the sauce a little, but the result is much better than not getting it hot enough. The ribs should now be quite dark. Paint the ribs a second time with sauce, and reduce the temperature to 250°F. Give the ribs a third hour, and they will be ready to eat.

The usual accompaniments are corn on the cob and cole slaw, which balances the meal as much as possible. If you have not eaten ribs before, it is done by cutting the ribs apart with a knife. Then pick up each rib and gnaw off the meat that was between them. This is messy, but any other way is impossible, and paper towels are cheap.


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Composed by J. B. Calvert
Created 5 July 2003
Last revised