Even though I use my outdoor grill 12 months out of the year (yes, even during the long, rainy winter months here in Oregon), it’s still nice to have a good rib recipe that doesn’t require stepping onto the back deck. This recipe uses boneless country-style ribs and calls for doing something I’ve never done before: first boiling the meat then baking it. It sounds wacky but it works!
I have to admit that I cheated and used a good bottled barbecue sauce instead of making the sauce from scratch. Next time, I’ll follow the recipe and make the sauce, but at least it’s good to know that the results are still good even if you use a store-bought sauce. Since the sauce bakes down and glazes the ribs, I recommend saving some sauce to serve with the ribs. And because there’s no bones to gnaw around, you get to use a fork to eat these meaty morsels.
Saucy Country-Style Oven Ribs
-recipe from Gourmet Magazine
Smooth, salty, tangy, and sweet — this sauce and ribs are a perfect dinner duet.
Yield: Makes 6 to 8 servings
4 lb boneless country-style pork ribs
1 large onion, finely chopped (2 cups)
4 garlic cloves, minced (2 tablespoons)
2 tablespoons vegetable oil
1 1/2 cups ketchup (12 oz)
2/3 cup honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons plus 1 teaspoon dry mustard
2 teaspoons drained bottled horseradish
1 teaspoon black pepper
Put oven rack in middle position and preheat oven to 350°F.
Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.