Nothing is better when a friend sends you a recipe she’s tried– especially when you know you are simpatico with her palate. My friend Jacki sent me a recipe for BBQ ribs; instead of cooking them for hours on low heat and basting them for the last 30 minutes or so, these you boil in a seasoned broth and then cook again in a slow oven. The other part of the recipe said to serve with mashed potatoes that are boiled in the cooking liquid. Jacki said the flavor was very good, so I was all in!
I did make a a few changes to the ingredients. Jacki made the recipe because there was a 2 for 1 sale on country ribs at her local Giant, but mine had NO country ribs. However, they had baby backs on sale, so I bought a rack which was about 2.5 pounds. I also didn’t have enough garlic powder, so I used 4 cloves instead. Here’s the original recipe with my changes in parentheses:
Jacki’s Easy BBQ Ribs
- 2 1/2 lbs country style pork ribs (I used baby back)
- 1 onion cut into quarters
- 1 TB garlic powder (I used 4 smashed garlic cloves)
- 1 tsp ground black pepper
- 2 TB salt
- 3/4 cup soy sauce, optional (but I used my Filipino soy)
- 1 cup BBQ sauce (like Jacki, definitely Sweet Baby Ray’s)
Place ribs, onion, garlic powder/cloves, salt, pepper and soy into a large pot with just enough water to cover.
Bring the pot to a boil then cook ribs until tender (45 min to 1 hr). I covered the pot when it came to a boil and simmered for 1 hour. Turn off the heat and let ribs stand, covered, for several hours. (This is an optional step; I let mine sit for about 2 hours while I ran errands).
Preheat oven to 325 degrees. Take ribs out of the pot and place on a 9×13 baking dish. (I used a rimmed baking sheet; the baby backs were so tender that the broke in half when I lifted them out of the pot)!
Pour sauce over ribs. Since mine were baby backs, I brushed the sauce on both sides.
Cover the pan with foil and bake in the preheated oven for 45 min to 1 hour. If using country ribs, test for an internal temperature of 160 degrees. I just left the baby backs in the oven for that time.
About 30 minutes before the ribs are done, strain the cooking liquid and heat to boil a few potatoes. I had three big Yukon golds that I peeled and cut into quarters.
Cook potatoes until fork-tender. For me that was about 15 minutes. Drain the potatoes and mash, adding whatever liquid and fat you usually use. I use half and half and unsalted butter. You won’t need any seasoning because the potatoes were cooked in the seasoned broth, but taste just to check!
I served the ribs with the mashed potatoes and sauteed zucchini (because that’s what I had). Ken said they were the best ribs I’ve made, and Kurt thought the mashed potatoes went great with the ribs.
The guys said it was a keeper but “next time, make collard greens instead of zucchini…and CORNBREAD!” (They like to keep me on my toes…)