BBQ Ribs
I loooove me some ribs. But I’m picky. Not St. Louis style…whatever the hell that even means. And not beef ribs. (Generally, except at Momma’s in Louisville, Ky.) They have to be fall-off-the-bone tender. Not too much sauce but not dry. Bonus points for those hard, sticky-sweet, chewy, crunchy bits.
The first time I made ribs, we were living in Des Moines, IA. I bought all the fixins. The ribs. The stuff to make Libbus’s spoonbread. Stuff for dessert. It was a big deal because at that time in my life…I didn’t cook. So I cooked it all up per my mom’s recipe. And…they were inedible. Come to find out, they were labeled as pork ribs but they were really beef ribs. HECK NO. I bagged up all the food and marched over to the grocery store and got a full refund. For EVERYTHING, not just the ribs.
The next time I made ribs, I made SURE they were pork. They were…better. But not great. Then my uncle Daryl was randomly talking about how to cook ribs and he said, “after you take off the membrane, you…” I was like…wait a minute, wait a minute…what? I had no idea there was a ‘membrane’. What the hell is that and why don’t any recipes ever mention it!?? So yeah…if you leave that thing on…your ribs will be tough.
My 3rd try?…DA BOMB.
BBQ Ribs
Ingredients
- 1/2 rack of pork baby-back ribs, per person
- 2 cups BBQ Apple Sauce
Instructions
- Preheat oven to 350°F
- Cut and pull the membrane from the back of the ribs. Cut into manageable pieces.
- Place ribs in roasting pan, cover with foil, and bake for 1 hour.
- Remove foil and bake another 2 hours, basting ribs with sauce every 15 minutes for the last hour.
Notes: