Saturday, March 5, 2011

BBQ on a Rainy Day

Earlier this week I made BBQ Ribs for dinner. It was pouring down rain so I couldn't exactly use the grill. Instead, I made oven baked BBQ ribs. I got the recipe idea from one on It's super easy and requires very little effort. I used a package of boneless country-style pork ribs (I've made it with bone-in ones too). You want the ones that are very meaty--not baby back or spare ribs.

     First, I mixed together equal parts sugar and salt and coated the ribs in the mixture. Then I put the ribs in a foil-lined 9 x 13 pan and poured enough water in around them to come about halfway up the sides of the ribs. Then I baked them in a 250 degree oven for 1 hour. After an hour, I removed the pan and turned the ribs over then baked them for another hour. Next, I removed the pan and turned up the oven temperature to 400 degrees. I poured the water out of the pan and poured some bbq sauce over the ribs. I then returned the ribs to the oven for another 1/2 hour.

     The ribs turn out tender, juicy, and very flavorful. I served them with Brussel Sprouts sauteed with pancetta and toasted pecans. This dish was inspired by my sister's way of cooking Brussel sprouts with bacon--so delicious--I never thought I'd love Brussel sprouts. I don't usually have bacon in the house, but I do occasionally have pancetta. I cut the pancetta into small pieces and cooked them in a large non-stick skillet draining off most of the fat. I trimmed and cleaned the Brussel sprouts, sliced them in half, and steamed them in the microwave until they were cooked but still firm. I drained off any liquid in the bowl, and then added the sprouts to the skillet with the pancetta, sauteing them on medium high heat until the outer leaves of the sprouts browned slightly. Then I tossed in some toasted pecans and served them up.

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