Oven-Qued Country-Style Ribs - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Oven-Qued Country-Style Ribs

Prep Time: 2½ Hours

Yields: 6 Servings

Comment:

Who doesn't like barbequed St. Louis country-style ribs? Everybody of course! What about you who despise the heat of the outdoors and the coal fire of the barbeque pit? Well, here is the perfect solution to your dilemma. Great ribs in the comfort of your kitchen.

Ingredients:

6 bone-in country-style pork ribs (about 4 pounds)

6 tbsps vegetable oil, divided

6 slices applewood-smoked bacon, finely chopped

1 tbsp ground ancho chile

8 cloves garlic, peeled and finely minced

1 cup minced onions

2 cups tomato sauce or purée

½ cup dark brown sugar

¼ cup apple cider vinegar

¼ cup Steen's™ cane syrup

¼ cup whole grain mustard

¼ cup Worcestershire sauce

1 tbsp Louisiana hot sauce

⅛ tsp red pepper flakes

salt and granulated garlic to taste

black pepper to taste

Method:

Preheat oven to 350°F. In a 1-gallon, heavy-bottomed saucepot, heat 2 tablespoons vegetable oil over medium-high heat. Add bacon and sauté until fat renders, 6–8 minutes. Do not burn. Add ground chile, minced garlic and onions. Cook 5–7 minutes or until onions are wilted, stirring occasionally. Add tomato sauce, brown sugar, vinegar, cane syrup, mustard, Worcestershire sauce, hot sauce and red pepper flakes. Season lightly using salt and granulated garlic. Bring to a boil, stirring constantly for 5 minutes. Remove from heat and set aside. Adjust seasonings if necessary. While sauce is resting, season ribs to taste using salt, black pepper and granulated garlic. In a large skillet, heat 4 tablespoons vegetable oil over medium-high heat until light smoke appears. Sauté ribs in 2 batches, turning once to brown ribs on both sides, 8–10 minutes. NOTE: For added flavor, you may wish to brown the seasoned ribs on a charcoal or gas pit with a bit of smoke wood in place of sautéing. This step may be done well in advance of baking. Transfer ribs to a 9"x13" baking dish and pour prepared sauce over ribs to cover. Bake ribs uncovered for 1½–2 hours or until fork-tender and the sauce is slightly browned.

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