by Amanda Goetz
I didn’t eat ribs until I met my husband. The thought of gnawing meat off a bone with nothing but my bare hands and teeth kind of creeped me out. It was too messy and quite frankly, a little too “caveman” for me.
Then one night we went to my sister-in-law’s for dinner and she made ribs. I’m not one to not eat what’s put in front of me at a dinner party, it’s rude (unless of course I’m allergic or have a severe aversion).
So I rolled up my sleeves and resigned myself to the fact I would make a huge mess and probably look ridiculous. But my sister-in-law’s ribs were so tender the meat slid right off the bone and they totally changed my perception of ribs.
I got her secrets for super tender ribs and started making them at home. Now they’re my husband’s favourite dinner and we serve them often when we have dinner guests as they’re so easy and incredibly tasty.
I use a mixture of bottled barbeque sauces to save time, if you make your own sauce more power to ya! This is not the traditional way to make ribs, and I’m sure a lot of barbeque aficionados would scoff at my methods, but give it a try and I swear you’ll fall in love with these ribs!
“Barbeque” Baked Ribs
2 tbsp seasoned salt
1 tbsp garlic powder
1 tbsp dehydrated onion
1 tsp smoked chipotle powder
2 racks baby back pork ribs
dry rub mixture
1 1/2 cups Bull’s Eye Barbeque Sauce
1 1/2 cups Diana Chicken and Rib Sauce
Mix together the spices for the dry rub and set aside.
Place the ribs in a large pot and cover with water (I cut them into servings of 4-5 ribs to fit the pot). Bring to a boil and boil for 30 minutes.
Remove the ribs from the pot and place in a shallow pan reserving the water.
Sprinkle some of the dry rub onto each section of ribs making sure to coat them well.
Add some of the cooking liquid to the pan, enough to cover the bottom.
Cover the pan with tin foil and place in a preheated 350˚F oven.
Bake for 2 1/2 hours checking once or twice to add more cooking liquid as necessary (you don’t want to boil them again, but you don’t want to pan to go dry).
Mix together the two barbeque sauces. Remove the tin foil and pour about 2/3 of the sauce over all the ribs to coat.
Return to the oven uncovered, after 20 minutes baste the ribs with the remaining sauce.
Cook for another 10 minutes and remove from the oven and serve.
Make sure to have lots of napkins… licking fingers is optional.
Amanda Goetz is a WAHM to 3 kids under the age of 5. Her love of cooking was fostered when she was a preschooler helping her grandma in the kitchen. After a year long stint as a sous chef, she left the industry to continue cooking as a hobby before the stress and politics of a professional kitchen killed her love of cooking. Now she creates delicious dinners and delectable desserts for her family and friends and blogs about it at The Best Mom on the Block.