BBQ ribs are all about the grill in the summertime, but when the cloud cover comes in and the weather forecast looks bleak, we've got a rainy day rib recipe that's you're gonna love. This rib recipe is slow roasted in the oven, then basted with sauce until the outside is caramelized and crisp. We think it's just as finger-licking good as the outdoor version.
2 Slabs Pork Ribs
1 large onion
Salt and pepper
Ingredients for BBQ sauce:
1 cup organic ketchup
1 clove garlic
1 Tablespoon fresh rosemary
4 slices Preserved Oranges + 1 Tablespoon syrup from the oranges*
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
* water, if needed for consistency
To cook the ribs, place a large piece of tinfoil on a sheet pan. Place two slabs of ribs on the foil side by side. Slice the onion and scatter on the ribs. Season with salt and pepper. Cover with another piece of foil. Bake at 300 degrees until the meat is tender.
Remove the onions and add to the blender with the ketchup ingredients. Pulse the mixture and blend until smooth. Brush some of the sauce on the ribs until well-coated. Cook at 350 degrees until the ribs are tender, but not quite falling off the bone, and the sauce is nicely caramelized.
Serve warm or room temp with additional sauce for dipping.
NOTE: You can substitute the preserved oranges with 2 Tablespoons orange zest plus 2 Tablespoons orange juice}
Buon appetito! copyright 2010 Alisa Barry