Ribs Made Right

I have found the best way to make ribs and it has been heartbreaking! Now every time I go out to eat and order the ribs I can only think about how they just don't measure up to mine :)

I buy a vacuum pack of pork spare ribs whenever they go on sale. They freeze well and defrost fast. These directions are for one rack of ribs. The more you have the longer they may need to bake.

Directions
I take the rack and cut it into two rib bone sections.

Place the sections in a large pot and fill the pot with water until all ribs are covered. (No, I don't use a dry rub or season them.)

Bring the pot of water to a boil and you will start to see all of the fat and foam rise to the top. Leave it boil for a few minutes and then turn off the heat. Your not cooking the ribs at this point. You are simply reducing some of the fat content so you don't get those super greasy, slimy ribs. If you over boil them it will only make them tough. If you are using local, farm raised pigs they may be too lean for this process.

Next take the rib sections out and place in a glass baking dish. You can use a 9x9 or even a large pie dish. If you made 2 racks use a 9x13. You will need something with deeper sides, not a broil pan or cookie sheet. The purpose of this specific dish is so that the ribs can marinate and boil in their own juices to become very tender. I like to make sure the meaty side of the ribs is down in the sauce.

Pour your favorite BBQ sauce smothering the ribs. You should have enough to cover the ribs plus see some accumulate at the bottom of the pan. 1 rack = about 2 cups of BBQ sauce. I have a yummy recipe posted on here or my go to in the store is KC Masterpeice. I prefer a sweet dark sauce rather than a vinegar sauce.

Cover your ribs with foil and place in the oven at 315 degrees. Cook for 1 hour.

Once an hour has passed pull the dish out and uncover. Flip, turn and rotate the ribs. Check to see if you can fork the meat away from the bone. The meat should be tender. If not they may need more time, sometimes as much as 30 minutes. If you see that the meat is giving, place back in the oven uncovered for 10-15 minutes. This allows the BBQ sauce to dry up a bit and give them a nice coating. If you want more of that coating you can broil them or throw them on a grill.

Once they have the desired look pull them out and serve. Warning! Do not serve with a fork! The meat will fall off the bone! Use tongs :)

Enjoy!