Yesterday, I posted my latest riff on altered barbecue sauce – Pepper Relish ‘n Pineapple – and it was good.
Now, this sauce is no doubt wicked fine on chicken. And burgers. And shrimp. And salmon, too.
I had planned this particular batch for a rack of ribs I had in the fridge, and so, that is exactly what I did.
Now, before purists note that “barbecue” has to be done on a grill or in a smoker, well…
Too bad; get your own food blog.
Also, too, the first part of preparing these ribs insures that, if you do “barbecue” your ribs on a grill of some sort, they will be tender and tasty and just about all you could hope for something coming off a fire.
•Pork ribs (I used one rack)
•Your fave seasoning
•Liquid smoke (I prefer mesquite)
Note: feel free to add chopped onion and/or celery and/or garlic to the baking pan; I usually do, but was feeling lazy this time. Still turned out great.
Heat your oven to 350º.
Rub both sides of the ribs with your seasoning(s) of choice and arrange, meaty side up, in single layer in a baking dish.
Add a couple of drops of liquid smoke, if you like, then cover the pan tightly with foil and bake for 75 minutes.
Pour off any pan juices.
At this point, you can opt to grill, or – and really, they will still be wicked good – finish them off in the oven.
Brush the ribs with your Pepper Relish ‘n Pineapple Sauce – or – really, any barbecue sauce you prefer – and return, to the oven.
Bake, uncovered, for 30 minutes, then turn the ribs over, brush with additional sauce, and bake for 30 minutes more.
Remove from the oven and enjoy.
Note: leftovers, if you have any, are also a fine addition to spaghetti sauce.