Red Hot Ribs

Recipe by Toby Jermain
READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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