Tonight's dinner was great. Miss M joined us. The ribs were seasoned well. My hubby that didn't like ribs liked these ribs when I tried the recipe for the first time 2 years ago in September. This has no smoky flavor which is what he objects to. (No bacon, ham, barbecue sauce, or anything with a smoky sauce) Ok, I started to eat my ribs before I took the picture...first oops!
Then I realized I didn't share the recipe...second oops! Been that kind of week! This is a variation on a recipe from Allrecipes.com. I leave out a couple of things and change up the bbq sauce suggestion. Knowing that DH has an issue with said sauce, I use Brianna's Homestyle Saucy Orange Mandarin dressing or sometimes a "Peachy" Peach Vinaigrette that I get at Earl's Farm Market in Fennville, MI.
Carolina
Style Ribs
¼ c.
brown sugar
8 t.
lemon juice
2 T.
white vinegar
2T. apple
cider vinegar
1 ½ t.
Worcestershire sauce
2 T.
molasses
1 c.
prepared mustard
1 t.
dried minced garlic
1 t. salt
½ t.
ground black pepper
⅛ t.
cayenne pepper
¼ c.
Brianna’s Orange Mandarin salad dressing
1 rack
pork spareribs cut in 2 rib sections
In a
medium bowl, whisk together all the ingredients except the ribs. Mix well and set aside. Preheat the oven to 250°. Place the ribs in a lightly greased baking
pan. Cover with the sauce and roast for
3-4 hours or until the meat is tender.
Baste the ribs with the sauce during the final 30 minutes. Scrape up the sauce from the pan and serve it
on the side with the ribs. Serves 4-5.
**These
can also be made in a crock pot. Cook on
low for 8-10 hours or 4-5 hours on high.
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