I would love to have a grill, but frankly, it’s not very practical where I live. Besides the constant swarm of gnats and other strange bugs, it is unbearably hot during the summer (105 degrees F and full humidity is nothing out of the ordinary). So when I make ribs, I roast them in the oven. I first sear them off in a cast iron pan to get a nice brown crust and smoky flavor, and then roast them in the oven for 3 hours in homemade BBQ sauce, until the meat falls off the bone. Here’s how:
2 cups sliced yellow onion
1 cup ketchup
1 cup water
1/4 cup apple cider vinegar or honey cider vinegar
1/4 cup sugar
1/8 cup worcestershire sauce
1/8 cup molasses
1/2 tsp salt
4 lbs pork spareribs
scallions for garnish
Place the yellow onion, ketchup, water, vinegar, sugar, worcestershire, molasses, salt and pepper in a saucepan and bring to a boil. Turn the heat down, and simmer for 45 minutes, until the onions are nice and soft.
While that simmers away, trim any excess fat off the ribs, then slice in between the bones to cut them into individual ribs.
Heat up a cast iron pan (a stainless steel pan will work too, but cast iron will lend a more smoky flavor) over medium high heat, and sear the ribs on all sides until nicely browned.
When the BBQ sauce is done simmering, spread about 1/3 of it on the bottom of a 9×13 baking dish, and place the ribs on top. Don’t worry if the BBQ sauce is thin or the onions aren’t soft enough, it will be cooking in the oven for 3 hours. Place another 1/3 of the sauce on top and brush the ribs so they are evenly coated:
Bake, covered in foil, at 350 degrees F for 3 hours, and halfway through cooking, baste the ribs with the last 1/3 of BBQ sauce. By the end, the bones will be falling out:
I absolutely love to top my ribs with finely chopped scallions and suggest you do the same. Enjoy!