By Matt Gruber
Good morning, good afternoon, good evening. Most of those times of day are when I like to enjoy some good ol' fashioned BBQ Ribs. Oddly enough, ribs haven't always been a "pit" staple. It wasn't until the 20th century that people started really dabbling with barbecued ribs. Part of this has to do with people neglecting the tougher and gristle heavy cuts of the animal. Most people were delighting themselves with the more tender and easier to deal with cuts.
I myself felt lost and confused that I couldn't recreate the delight I have had from smoked ribs in my travels down south at places like Papa Turney's Old Fashion BBQ in TN - and even right here at home at places like Ted Cook's 19th Hole in Minneapolis. I was stuck on the idea of needing a smoker to have tender, fall off the bone barbecue at home. Turns out all I needed was patience, acceptance of no smoke, and an oven that can hold a low temp (I think this one is pretty common).
Pork ribs are such an easy day off food that I believe everyone should explore. Leftovers for a breakfast hash, pull off the bone for a lunch sandwich, or a full on spread for a picnic inside dinner, this is how you start your new obsession.
Ingredients for homemade BBQ sauce:
1 cup chicken broth
½ cup ketchup
1 cup grated onion
2 tablespoon Worcestershire (highly recommended Col Pabst)
1 tablespoon mustard
2 tablespoons apple cider vinegar
1/3 cup brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
¼ cup molasses
Optional - 2 teaspoons your favorite hot sauce
For the rest, all you need is pork ribs and your favorite sides
Salt and pepper pork ribs 24 hours ahead of time
Preheat oven to as low as 200, but somewhere between 200-215
In a small sauce pan add together all BBQ ingredients and salt and pepper to taste
Whisk together and reduce until sauce consistency and set aside
Place ribs in oven uncovered on middle rack, sit back and relax.
Once the ribs reach an internal temperature of 200, glaze with BBQ sauce and broil until internal temperature reaches 215 and has a nice bark.
There you have it, it’s mostly a waiting game until 215. You cannot screw this one up! Depending on the size of the ribs, allow yourself ~1 hour per pound, maybe even a bit more is a good rule of thumb. Also, don't be ashamed to just use some good old Sweet Baby Rays either (not a sponsor).