A new supermarket opened up in our area and, since I always made it a point to visit their store in Rich’s mom’s home town, I took a drive to check it out.
It was early mid-day and mid-week, so the place wasn’t crazy busy and I could poke here and there for a bit, which was nice, because when I went back with Rich on the holiday weekend, the whole place was insane, and I was really, really happy to get out of there without losing my temper with the clueless folk milling about.
In any event, on my relatively peaceful, first visit, I came across a nice packet of of country style pork ribs for a ridiculously low price, and figured they would be perfect for dinner, along with snap peas and red peppers and roasted corn on the cob from my trip to my local family farm.
•Thickly sliced sweet onion
•Country style pork ribs
•Milwaukee Iron Seasoning
(or, your favorite steak seasoning)
•Salt and pepper
•1/4 cup pepper jelly
•3/4 cup barbecue sauce
•1 tbsp Sherry Peppers Sauce
*I made my sauce with my own, home made stuff. If you don’t have your own (or access to mine) feel free to substitute your own preferred barbecue sauce and any pepper jelly from your local market or farm stand. My sherry peppers sauce is kindofa stand in for Worcestershire or Tiger, or Jerk, or hot sauce, and I really do add it to just about everything. Feel free to omit it, or replace it with a bit of any zippy little condiment.
Heat oven to 350º.
Arrange the onion slices across the bottom of a large roasting pan.
Lay the ribs in a single layer on top of the onion slices, then season with the MKE Iron Seasoning (or, your favorite steak or barbecue seasoning), salt, and pepper to taste.
Cover the pan tightly with foil and bake for two hours.
While the ribs are baking, place the pepper jelly in a bowl along with the barbecue and Sherry Peppers. Stash the bowl on the hot spot at the back of the stove and let it rest – and the pepper jelly melt – while the ribs are finishing.
Give the sauce a stir to blend, then remove the foil from the ribs and brush the sauce over the ribs. If there is a lot of fat in the pan, drain it first before adding the sauce.
Return to the oven, uncovered, for 30 minutes, until the sauce has caramelized a bit.
Let rest for ten minutes before serving.