Technically it's an old dish but its new to me since I changed the procedure that I usually do. Instead of the boil and grill method, I baked the whole slab of ribs for four hours until its tender that it falls off the bone. Yummy.
Ingredients:
Procedure:
Begin by trimming of excess fat on the ribs. Rub about half a teaspoon of salt all over the ribs and sprinkle generously with ground black pepper. You may add a teaspoon atchuete oil to the rub to add color while baking. Arrange ribs in a shallow baking dish and cover top with aluminum foil. The foil prevents the ribs from burning and ensures a juicy meat. Bake for 3-4 hours at 225 degrees. You may check the meat after 2 hours to test if its tender. Time may vary according to meat quality but 4 hours will guarantee that falls-off-the-bone tenderness.
Once done, discard the foil and pour the barbecue over the entire ribs. Bake for 30 minutes more or until nicely brown and caramelized. Transfer to a serving dish and top with chopped parsley.
This is our New Year 2012 dinner. Will post the Sour Cream Potatoes soon.
Enjoy!
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Ingredients:
- 1 slab of baby back or American ribs (about 1.5 to 2 kg)
- Salt and pepper rub
- Atchuete oil (for color) optional
- 1 cup of your favorite Barbecue sauce ( I used Jack Daniel's Hickory Barbecue
- Chopped fresh parsley ( for garnish)
Procedure:
Begin by trimming of excess fat on the ribs. Rub about half a teaspoon of salt all over the ribs and sprinkle generously with ground black pepper. You may add a teaspoon atchuete oil to the rub to add color while baking. Arrange ribs in a shallow baking dish and cover top with aluminum foil. The foil prevents the ribs from burning and ensures a juicy meat. Bake for 3-4 hours at 225 degrees. You may check the meat after 2 hours to test if its tender. Time may vary according to meat quality but 4 hours will guarantee that falls-off-the-bone tenderness.
Once done, discard the foil and pour the barbecue over the entire ribs. Bake for 30 minutes more or until nicely brown and caramelized. Transfer to a serving dish and top with chopped parsley.
This is our New Year 2012 dinner. Will post the Sour Cream Potatoes soon.
Enjoy!
