Sunday, February 17, 2013

1 Slow, Low Oven Ribs

These ribs are so easy to make and are perfect for Sunday evening supper with friends or family! Because you don't have to fuss over them, the 3 hours making the ribs gives you time to concentrate on a fancier or more time consuming side or dessert! 
Slow, Low Oven Ribs
Serves 4
2 (14.5 oz) cans diced tomatoes, with juice
1/4 cup minced sweet onion (like Vidalia or Walla Walla)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup maple syrup
2 tablespoons soy sauce
2 tablespoons tomato relish, such as Mrs. Renfro's (optional)
4 bay leaves
4 pounds country style pork ribs
salt and freshly ground black pepper
In a small saucepan combine the tomatoes, onion, garlic, and red pepper flakes. Simmer over low heat for about 15 minutes, until reduced by half. Stir in the maple syrup, soy sauce, and tomato relish (if desired).
Preheat the oven to 300 degrees.
Line a 9 x 13 inch baking dish with foil. Place the bay leaves in the bottom of the dish.
Season the ribs with salt and pepper, and arrange in the baking dish. Pour half of the sauce over the ribs. Turn them a few times to coat with the sauce. Cover tightly with foil. Refrigerate the remaining sauce.
Bake for 3 hours. Remove the foil and pour the remaining sauce over the ribs. Return to the oven and bake an additional hour, or until the sauce is a thick glaze and the meat is very tender.
Remove the ribs to a serving platter and let stand for 15 minutes. Ladle off the accumulated fat from the pan juices by tilting the pan carefully and spooning it off. Pour the pan sauce over the ribs, discarding the bay leaves, and serve as soon as you can.
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