Ever wonder what people do with those boneless country-style ribs you see next to the pork chops at the grocery store?
Wonder no longer. Just go pick some up some of those ribs and follow this recipe – and you’ll have a new dinner favorite.
This recipe multiplies well to feed a crowd. Or, you can split them between two smaller pans like I did and eat one now, and freeze one for later.
Start with a baking dish greased lightly with olive oil. Add the ribs, rub the tops with olive oil and sprinkle with seasoned salt. Add some sliced onions for flavor.
Pop those puppies into a 425° oven and roast them uncovered for 30 minutes.
Meanwhile, mix some ketchup, Worcestershire sauce, chili powder, water and a couple dashes of red pepper sauce (like Tabasco™ or sriracha) in a pan.
Bring the sauce to a boil, stirring, and reduce the heat to low. Let it simmer uncovered for the remainder of the 30-minute roasting time until the sauce is reduced and thicker.
When the 30 minutes roasting time is up, reduce the oven to 350° and pour the BBQ sauce over the ribs. You can reserve some to serve hot at the table.
Close the oven and bake the ribs uncovered another 60 minutes or so until they are tender. Basting them with the sauce in the baking dish every 15 or 20 minutes keeps the ribs nice and juicy. (Note: Cover with foil for the final half hour of cooking, if needed to prevent drying out. Keep basting every 15 minutes, to infuse all that barbecue flavor.)
When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell!
Plate them up and drizzle with sauce just before serving. These are a favorite all year long. They taste amazing after a day out on the lake, or after an evening of skiing.
They’re simply that good. And easy? Well, that part can be our little secret.