Make-ahead method yields the most tender, flavourful ribs!
I love this super simple rib recipe not only for its excellent flavour but also because it doesn’t ask you to pre-cook the ribs or finish them on the grill to caramelize them. Best of all, since the racks are cut into individual ribs up prior to cooking, they come out of the oven ready to serve! We like to enjoy these ribs with baked potatoes so we can spoon a little of the sauce on top; coleslaw is also a great accompaniment.
Ingredients
- 1 cup (250 mL) finely diced onions
- 1 cup (250 mL) ketchup
- 1 cup (250 mL) water
- 1 tablespoon (15 mL) Worcestershire sauce
- 1/3 cup (90 mL) cider vinegar
- 1/2 cup (125 mL) brown sugar
- 1 teaspoon (5 mL) powdered mustard
- 2 – 3 pounds (1 – 1.3 kg) lean pork back ribs
Method
- Preheat oven to 350F.
- Remove the thin skin-like membrane on the bone side of the rack of ribs to make them cook up more tender and flavourful. Working on bone side of ribs, slit thin membrane at the end of each rack with the tip of a sharp knife. With a piece of paper towel, pull membrane off the back of the ribs. Click here for a quick demo!
- Once the membrane is off, cut the racks into individual ribs.
- In a medium bowl, combine all sauce ingredients.
- If you wish, line your roasting pan with foil for easy cleanup then lay ribs down on their sides. The pan (or two, if yours are small) should be pan just large enough to hold the ribs in one layer.
- Pour sauce over ribs. Cover pan with foil and place in the preheated oven.
- After one hour, remove pan from oven. Remove foil and turn ribs over using tongs, so that the side that was exposed is now nestled in the sauce. Leave foil off and return pan to oven for 1 hour. If serving soon, leave in oven for 80 minutes rather than 1 hour.
- At this point the ribs can be removed from oven, recovered with foil and placed in the refrigerator for up to 48 hours. To serve, reheat the ribs (with the foil on the pan) for 20 – 30 minutes at 350F, until hot and bubbling.
Serves 4 – 6.
Constantly Cooking with Paula Roy 
love this =thanks~!
It would be the perfect apres-ski (or boarding) meal!
Well this will be eaten tonight. Thanks for the idea and the recipe. Ps. your voice has gotten a little deeper since we last spoke, nice video though-lol! (I know I know I’m a smart ass but that’s why ya love me).
Yes – you are a smart ass! CLEARLY not me in that video! 🙂 Just thought it might be helpful for all the visual learners out there. Right?
It was incredibly helpful and now I’m hooked watching even more of their videos. It was a great idea about taking the membrane off as well. Thanks for posting, looking forward to trying it out.