Recipe

Dibs on Ribs

By Friday, there is one thing on my mind: Netflix.  That is precisely what I intended to do with my hubby on the couch this past Friday.  We have been watching Sons of Anarchy and are into the last season.  It is GOOD!  It took me a few episodes to get into it, but now I’m hooked!  We can hardly wait to get settled on the couch after I’ve shut the kitchen down for the night to begin the next episode!

I was feeling beat and not really up to making myself look presentable since I’m typically in scrubs, so we decided a night in would be the perfect remedy.  Also, the last thing I felt like doing was cooking over a hot, gas stove for God-only-knows how long.  I sighed with relief when I realized we had a rack of baby-back ribs in the fridge!

There are numerous ways to prepare ribs.  Most often we grill them.  However, if you aren’t feeling up to that or maybe the weather isn’t quite cooperating, my recipe is an easy go to.  We bake them!

I had heard of people using beer to moisten their ribs and add flavor.  I took to the internet to see what I could find.  I ended up combining a few different methods to make it my own.  A few different seasonings, onions, ribs, and a beer of your choice are the only things you’ll need for this dish!

Ingredients:

  • Baby Back Pork Ribs
  • One bottle of beer (we use Yuengling)
  • 2 sweet onions
  • Garlic powder
  • Salt
  • Pepper
  • Seasoning salt
  • Chili powder

First things first, I preheated the oven to 325°.  Then, I sliced up two onions and lined them in the bottom of a baking sheet.  The onions add great flavor to the ribs and they turn out as a nice side dish.

We saw an awesome tip to remove the membrane that is attached to the back of the ribs.  When the membrane is removed, it helps the ribs come apart easier once cooked.  This is as simple as using a butter knife to pry up the edge starting on one end, gripping tight, and ripping down the length of the rack.  I use a napkin to maintain my grip. From my experience, it typically comes off in one huge piece. Kudos to my lovely hand model Grayson for doing this part for me so I could snap pictures!

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Once the membrane was removed, I placed the ribs bone side up on top of the sliced onion.  I seasoned the back of the rack first with a mixture of salt, pepper, garlic powder, chili powder, and seasoning salt. I then flipped the ribs meat side up. Next, I poured one bottle of beer over the ribs and onto the onions.  We used Yuengling.  Do this before you season the other side or else you will wash away your seasonings.  I then added the same seasonings to the other side and also to the onion.  I covered the ribs with tin foil, making sure to create a tight seal.  The ribs were finally ready to go in the oven!  If you’re doing this at home, be careful not to slosh your beer out when moving the pan around.  It’s best not to spill beer in general, PARTY FOUL! :p  We let ours bake covered for about 2 hours.

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The house smells SO amazing after about 35 minutes into baking.  The onions start to soften and get a pretty color to them and contribute such a sweet aroma.  After two hours, I removed the ribs from the oven and uncovered them.  Again, be careful!  There may still be liquid free floating in the pan, but it shouldn’t be as much as before.

Next, we turned the oven to broil.  I flipped the ribs back over and sauced the back of the ribs first.  We used Frank’s Kickin’ BBQ.  One of our favorite sauces, it is a great blend of a sweet bbq sauce and a slight kick of heat.  I’m not a fan of traditional BBQ sauces, but this one is my go to.  Uncovered, the ribs go back into the oven on the top rack until the sauce is cooked onto the ribs and begins to caramelize.  You can do it twice on each side if you prefer saucier ribs.  When you are happy with the consistency of sauce, flip the rack over and repeat on the other side.  Keep an eye on your ribs during this process because if left unattended, you could easily burn them and your onions! There would be no Netflix…:/

When you are happy with the way the sauce has cooked onto the meat, take them out and let them rest.  We let them sit for about 10-15 minutes to cool before cutting into them.

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Honestly, we didn’t even prepare another side dish for this meal.  We ate our onions as a side dish and were perfectly pleased.  They soak up a lot of the beer flavor and are a great accompaniment to the ribs.  Also, if I’m being honest, we were both too lazy to make anything else…

The results were wonderful!  Ribs that literally fell off the bone.  Tender and juicy with just the right amount of spicy kick to be delicious and open your sinuses!

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Dinner complete!  Now…get that Netflix going.  It is time to watch some boys ride motorcycles 😉

 

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2 thoughts on “Dibs on Ribs

  1. Hi Friends!
    I’ve had a few people wondering where they can find Frank’s Kickin’ BBQ. THAT indeed is a great question! We never have any luck finding it in our local grocery stores. Your best bet is to order it on Amazon. I truly am not a huge fan of BBQ sauce, but this one is worth the shipping price. Which, if you are a Prime Member, you’ll be getting free shipping anyway! Hope this helps you!

    Like

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