Dinner, Family Recipes

Homemade BBQ Ribs

Posted by livtrent on

There is nothing really like an old hand written family recipe. Caked with some sticky substance that you can only assume got there from the last time someone cared enough to take the card out and read the instructions. I wondered the last time someone might have used this one. You can tell by the note in the right hand corner that Grandma was actually making 4 racks of ribs, so of course my mind immediately drifts to who she had over. No one makes 4 racks of ribs unless you have company coming over. What I can tell you is that this recipe makes an easy show stopper. Little effort has to be put in to get all the flavor you could want in a caramelized home made barbeque sauce. No wonder the note card was sticky.

Ingredients:

  • 2 racks of ribs
  • 6 Tablespoons of vinegar
  • 2 Tablespoons of white wine
  • 1 Cup of brown sugar
  • 1.5 Cups of ketchup
  • 5 teaspoons of Worcestershire sauce
  • 1 chopped onion
  • 1/2 teaspoon of salt
  • 1/2 a green pepper chopped

Instructions:

  1. Preheat oven to 325 F, place ribs on a cookie pan lined with foil and once heated place in the oven. (Total time in the oven will be 3 hours.)
  2. Mix together in a sauce pan: vinegar, wine, brown sugar, ketchup, worcestershire sauce, onion, pepper, and salt. Simmer for an hour and 15 minutes (1 hr and 15min)
  3. When the oven timer for the ribs reaches 1 hr and 15 minutes, take ribs out and place the now cooked barbeque sauce over the ribs. Put back in for remaining cook time.
  4. When timer goes off, take ribs out and let cool for 5 minutes, then serve.
As you can see, I tell you in the instructions to cover your pan with foil — I did not and it took me a couple of days to get all of the sticky sauce off!

My best friend is from North Carolina and has, hands down, the best rib recipe known to man. This, dare I say, is a close second for me. The meat falls off the bone, the sauce you make yourself caramelizes on top of the ribs and its flavor seeps down into the meat while it cooks. My one wish would be for a little more juice in the meat. It does not come out dry, but I do prefer more of a slow cooker juice to my ribs. Either way, this is a colorful, sticky, flavorful way to make ribs and its the perfect easy meal for when you are having people come over.

I still can’t imagine why Grandma Bev needed 4 racks of ribs worth of meat, but I would’ve loved to see that party. Guess I’ll just have to keep the kitchen light on and hold my own.

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