I don’t often make ribs. Michael loves them, but we usually order them from a takeout restaurant. So when I saw a slab of pork ribs on sale at the supermarket, I decided to buy some and try my hand. That’s smart grocery shopping.
I couldn’t remember the last time I made ribs, so I called a couple of friends who had served them in the past to find out their method. They said, “Barbecue.” Since I don’t have a barbecue, I searched the internet for an oven method. Ah, then I remembered. Low and slow in the oven makes the tenderest ribs that I like best. Why? I don’t particularly care for messy things that I have to pick up with my hands only for it to get stuck in my teeth. I think it’s much more civilized when you can cut the meat off the bone and it melts in your mouth.
So that’s what we have here. Michael doesn’t mind messy food, so he instinctively brought extra napkins to the table for this meal. But I am happy to say that they weren’t needed. Try it. You’ll like it.
Yes, Michael is the real ribs lover in our household. Once he saw me preparing them, he started talking about the sides we usually order from our favorite place. So, to make him happy I made some coleslaw and a slimmed down version of mac and cheese. I had wanted to use some corn, green beans and carrots, so I mixed them together with some cooked orecchiette and a cheesy white sauce and popped that into the oven. I think this is about the easiest way to sneak some extra veggies on your kids…or husband. Who doesn’t like pasta and cheese? Anyone can learn how to eat more vegetables even if they think they don’t like them.
Preparing the Ribs
So, here’s how I handled the ribs: First I removed the excess fat and the membrane from the underside. Then I seasoned both sides with salt and garlic powder. Wrapped the ribs in foil and put them on a cookie sheet. Baked at 275 for 2 1/2 hours and then opened the foil to check on them. They were tender, so I opened the foil, poured some barbecue sauce on them and baked at 350 for another 30 minutes. I put both the ribs and the cheesy veggie pasta under the broiler for a couple minutes to get a little color on them.
I must say that I really enjoyed these and I didn’t even put barbecue sauce on mine. Michael is a saucy guy, but I didn’t find it necessary.
The only thing missing above were some barbecued beans and greens…so with the little bit of ribs left over, we had that the next night. I took some pinto beans out of the freezer that I had previously cooked. After defrosting in the refrigerator, I added some barbecue sauce to them. Voila! Another simple and tasty dinner without any fuss. For details on those delicious pinto beans, please read Pinto Beans Mean Big Win For Me. Smart grocery shopping starts with fresh ingredients and stocking a pantry well.
I cook my ribs in the Insta-Pot. First I cut the rack of ribs into sections of 4 ribs. I stand them against the inside wall, and continue around the wall in a circle until all ribs are in. Then I pour in 2 cups of water or apple cider, close and lock the Insta-Pot, and set it to pressure cook for 55 minutes. While the ribs cook, line an edges cookie sheet with aluminum foil. When the timer chirps, press the ‘cancel’ button to stop the cooking, and allow the pressure to dissipate naturally (10-20 minutes). While the pressure is being released, turn on the oven to broil and set the temperature at 400 degrees Farenheit. When the pressure has released, the valve indicator will drop into the lid. At that time it is safe to unlock and remove the lid. Using tongs, gently lift the ribs from the pot and lay them on the foil-lined cookie sheet, meat side up, one section at a time. When all the ribs are on the foil, you can add the barbeque sauce to as many sections as people who want sauce. Brush the sauce evenly over the sections. Place the cookie sheet on the top shelf of the oven, close to the broiler. Keep an eye on the ribs as they broil and when you see that the sauce is beginning to blister and the ribs look browned, remove the cookie sheet from the oven and turn off the oven. You can now serve the ribs with whichever sides you chose to prepare.
Sounds wonderful! Thank you for sharing.