*Every family has their own favorite way to make barbeque pork ribs. Today I’ll share 2 of our favorite methods, but I’d love to hear how you enjoy making them. Have fun experimenting with different flavors and levels of spice. Ours of course are sweet! When choosing pork ribs, you will find several different kinds. Some are small and some are larger. Some ribs have a great deal of meat on them and others are more marbled with fat. I usually get a variety and let everyone do a taste test to see what they like best. Generally I choose back and side ribs. Also get whatever amount you want to---just be generous because they are also good left over. Serve ribs with baked potatoes or homemade sweet potato chips and the “delicious slaw recipe” that was featured on the blog earlier this month. Enjoy!!
Method 1: Boiling
*Cut the rib slab(s) into sections of 4 ribs each. Place the sections into a large stock pot of salted water (enough to just cover the ribs).
*Bring water to a boil and then reduce to a simmer.
*Simmer ribs for about 1 hour and then place rib sections on a large baking sheet with sides. Prepare barbeque sauce (recipe below) while ribs are boiling.
* Spoon barbeque sauce onto each section and then turn each rib section over to coat.
* Grill rib sections over low to medium heat until ribs reach desired doneness and have a slight char. During the grilling process, baste and turn ribs often, alternating with barbeque sauce and apple jelly (homemade apple jelly or apple butter is the best).
Method 2: Baking
*Cut the rib slab(s) into sections of 4 ribs each. Place the sections into a foil lined (and sprayed with PAM) roasting pan. Sprinkle salt on top of the rib sections and cover roasting pan with aluminum foil.
*Bake at 350 degrees for 2 hours or until desired doneness. Prepare barbeque sauce (recipe below) during last hour of baking.
* Take out of the oven and remove the foil cover. Spoon barbeque sauce onto each section and then turn each rib section over to coat.
* Grill rib sections over low to medium heat until ribs reach desired doneness and have a slight char. During the grilling process, baste and turn ribs often, alternating with barbeque sauce and apple jelly or apple butter.
Barbeque Sauce:
1 cup catsup
1 cup water
½ cup cider vinegar
1/3 cup Worcestershire sauce
¼ cup yellow mustard
¼ cup butter
½ firmly packed brown sugar
¼ t. salt
1 t. hot sauce (optional)
Red pepper flakes to taste (optional)
*Combine all ingredients in a saucepan, stirring well.
*Bring to a boil, cover, reduce heat and simmer for 1 hour.
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