Red Hot Ribs
photo by Derf2440
- Ready In:
- 3hrs
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 racks of baby-back pork ribs, rinsed,patted dry,and cut into 2 rib pieces
- salt & freshly ground black pepper
- Lawry's Seasoned Salt
- garlic granules
- Worcestershire sauce, and
- extra virgin olive oil, for rubbing ribs
- 29.58-44.37 ml extra virgin olive oil, as needed
- 2 large onions, slivered lengthwise (3-4 cups)
- 29.58 ml minced garlic, more to taste
- 59.14 ml Dijon mustard
- 59.14 ml fresh lemon juice, more to taste
- cider vinegar or balsamic vinegar, to adjust sauce tartness
- 29.58 ml Worcestershire sauce
- 14.79-29.58 ml hot sauce (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce, or to taste)
- 9.85-14.78 ml chili powder
- 14.79 ml brown sugar
- 411.06 g can beef broth
directions
- Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
- Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
- Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
- Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
- Drain them, transfer them to the casserole meaty side down, and set them aside.
- Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
- Reduce heat to medium, and add sliced onions.
- Stir to coat with oil, and saute until onions begin to soften.
- Add minced garlic, and continue to saute for another 3-4 minutes.
- While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
- Stir into the skillet with the onions, and continue cooking until the mixture boils.
- Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
- Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
- Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
- Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
- Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
- Taste, and adjust tartness and seasonings to taste.
- Spoon the sauce over the ribs, and serve immediately.
- If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
- Serve with Cabbage and Daikon Slaw.
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Reviews
-
Absolutly lushious ribs!!!Actually was looking for a reicpe for lamb spare ribs, couldn't find one so used yours, fantastic choice!! I will use this method and especially the sauce with any kind of ribs we have.The taste and the timing are perfect, it all just comes together beautifully. I used balsamic vinegar and Nando's hot pepper sauce. Left them in the bag overnight. Served it with a nice cool romaine/orange salad for contrast and a baked potato. Great dinner, thanks for sharing we will definately be making them again!!!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!