Way Too Easy Ribs
"And I used to think that ribs were such a lotta trouble. A good friend showed me how to fix them this way. We prefer our Andrew P's BBQ sauce (posted here on zaar) with these ribs."
- Ready In:
- 35mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 3 -4 lbs ribs (NOT beef)
- 2 cups barbecue sauce (Andrew P's BBQ Sauce)
directions
- Separate ribs by nicking with a knife and then tearing apart with your hands. They seem to hold more sauce done this way.
- Place ribs in steamer over rapidly boiling water.
- Steam for 12 to 15 minutes.
- Heat oven to 375 degrees Fahrenheit.
- Cool ribs for 2 or 3 minutes.
- Place ribs on foil lined cookie sheet.
- Brush ribs liberally with sauce; turn ribs over; brush other side.
- Bake about 10 minutes; turn ribs and brush with sauce again.
- Bake a further 10 minutes.
- Repeat last two steps, if necessary.
- Ribs can be done on a grill instead of in an oven; just be sure that it is not too hot.
- NOTE: Frozen ribs can be fixed this way; place frozen ribs straight into the steamer; steam an extra 5 to 10 minutes and, obviously, separate the ribs after they have cooled from the steaming.
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Reviews
-
Wow. These were really good! I used boneless pork ribs and Sticky Fingers barbecue sauce (a local brand). Since I don't have a steamer, I put the ribs, about four at a time, on a steaming tray that goes with my pressure cooker and cooked them in a pot on the stove with just a little bit of water for about 15 minutes as suggested. I will definitely be keeping this recipe and making it again! Thanks!
RECIPE SUBMITTED BY
Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so:
Curry (every poverty stricken third world country reeks of curry, yuk!)
Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant).
Pumpkin anything (I hear its good food for pigs...give 'em my share).
Brussel sprouts (who in hell decided these were fit for human consumption?)
