Wednesday, August 3, 2011

Slow cooked country ribs

It's no secret that we all love ribs in this house, including Miss Picky aka Shayna. It takes a lot of time to cook these, but they are melt-in-your-mouth-scrumptious-deliciousness when they are done. First, you need to make sure you are going to be home for a good portion of the day. I'm talking about 5-6 hours. In order to cook these, remember "low and slow." Country ribs are different than baby back ribs. They have a lot more meat on them, but also more fat. They must be cooked slowly to cook out the fat, and to become tender.

You will need:

Barbecue sauce of your choice


To start, line a pan with foil, and preheat your oven to 225 degrees. Put the ribs on the foil lined pan, and bake for one hour untouched once your oven is heated. These are from last Saturday. Now, the country ribs in the store will NOT be this big. These ribs were fresh from a hog that we killed ourselves, and were probably about a pound a piece before they were cooked.

After that first hour, you will need to season them according taste. I used garlic, onion powder, salt and pepper. Then you need to baste them with bbq sauce (I use Jack Daniels because it has the best flavor to me) every 1/2 an hour for for another 4 hours. After the 5 hours is complete, baste them one more time, and stick them under the broiler for 5 minutes. That's it. Simple as pie, and a delicious dinner. I served it with shells and cheese and asparagus sauteed in garlic and light butter.


Mrs. Huse Clifton said...

Yum you made a hungry girl's mouth water:)