Monday, December 20, 2010

Oven Barbecued Country Ribs

It took me a long time to come up with a barbecue sauce I liked.  I like it sweet and smokey. With a little spice.  

This is a picture of tonight's ribs which are boneless but that's only because they didn't have the bone-in ribs.  It is SO MUCH BETTER with the bone.  Much more taste and gets more tender with the marrow.

I use Penzeys Barbecue of Americas spice which is a mixture of nutmeg, cinnamon, pepper and ginger.  I shake that on the ribs, a little granulated garlic, salt and pepper and about a half cup of Chardonnay.  Stick that in the crock pot and cook it for  a few hours.  My crock pot cooks too fast - only 4 hours - You should be able to put this in the morning and have it ready when you come home from work.

Then melt a couple of tablespoons of butter in a sauce pan.  That's REAL butter.  NOT margarine.  Add a cup of your favorite barbecue sauce and a cup of ketchup.  Add 1/4 cup of brown sugar,  a few shakes of liquid smoke, a few tablespoons balsamic vinegar.  If you have some peach or apricot jam, put a couple of tablespoons in too, plus bout 1/4 cup white wine.  A few shakes the Penzeys's spice or a little cinnamon, nutmeg and ginger.  A few shakes cayenne pepper.  Simmer on low for about 10 minutes.

Take the ribs out.  If they are on the bone, it will just fall off the bone at this point.  Put the ribs in a pan.  Smother them with the barbecue sauce.  Bake at 325 for 30 minutes.  We always have this with baked potatoes.  You know you can nuke your potatoes in the microwave for 4 minutes, then stick them in the oven for only about a half an hour and they will taste baked.  This is a family favorite.

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