This is so simple and good! You’ll have a long wait, but there is very little hands-on time.
Preheat over to 250 degrees. Place the ribs on a baking sheet, fat side down, and coat with marinade or sauce of your choice. Flip them over, and coat again. Cover and seal with foil. Bake for 2 ½ hours. After the first 90 minutes, open it up and add more sauce if needed. After the full cooking time, remove ribs from oven. Leave them sealed and let sit for at least 10 minutes. They can rest for at least 30 minutes and still be hot!
I try to avoid using foil whenever possible. You could use a covered casserole dish if you have one that is large enough. Some recipes call for cutting the ribs apart. You don’t need to do that with this recipe unless it is necessary to make them fit in the dish or on the baking sheet.
I served these ribs with fried zucchini. One rack of ribs and one zucchini per person worked out perfectly for us; full, but not too stuffed, and no silverware was needed. We each had a plate for our ribs and just shared the bowl of zucchini. We kept the stockpot handy for the bones. With this cooking method they pull right out of the meat. If you don’t eat ribs often, be aware that you will find large pockets of meat hiding inside the fat, so don’t be afraid the dig around in there! For napkins, just keep the whole roll of paper towels on hand. If you use cloth, you may need all that you own! This is a very messy meal.
Save the bones to make stock! Here is a yummy soup you can make from the stock.
Homemade Beef Stew with a Hint of Barbeque
2 to 4 cups beef stock
1 pound ground beef
Broccoli
Cauliflower
Baby carrots
Radishes
1 can petite diced tomatoes
2 cans water
1 Vidalia onion
1 bulb garlic
Roast onion and garlic at 400 for 30 minutes.
Place stock broccoli, cauliflower, and radishes (cut u to desired size) in a large soup pot. Brown and drain ground beef, and add to pot. Pour in tomatoes with juices and two cans of water. Simmer, covered, while onion and garlic cool for about ½ hour.
Peel onion and garlic. Place whole roasted garlic cloves in pot. Cut up onion or process in food processor. Place onion in pot. Continue to simmer for 30 minutes, uncovered.
This stew can be served right away or kept warm on the stove on very low heat and covered for a long time.
Use any kind of vegetables you like. It’s a good way to get rid of those which might otherwise go to waste. The roasted onion and garlic really make the flavor great!
