BBQ Ribs MMMM MMMM Good!
We went to Rib Crib in Branson, Missouri over the summer. Their ribs were to die for! It isn’t every day that I can make a trip halfway across the country just to indulge in some delicious ribs. I decided to make my own which has now become a family favorite in our home!
BBQ Ribs Right at Home for Half the Cost
Eating ribs can be expensive. They do take some time to bake but it is more of a waiting game than hard work. Since it takes four hours to cook ribs that are cooked just right, the cost of ribs in a restaurant is much higher than other entrees. Ribs are just too good to only eat once or twice a year. Keep an eye out for the meat to go on sale. I typically catch it when the meat is a day or two from expiring and has been marked down to around half the cost! A Delicious meal for a price I can afford… that is my kind of cooking!
Just make sure you keep an eye out for the meat to go on sale. I typically catch it when the meat is a day or two from expiring and has been marked down to around half the cost! A delicious meal for a price I can afford… that is my kind of cooking!
Sabatier Knives
When cooking ribs, a good knife is extremely important. A dull knife will get you aggravated AND leave part of the membrane on the ribs, making them turn out tough.
I am absolutely in LOVE with my Sabatier knives. They come in an EdgeKeeper self-sharpening sheath. I never have to worry about a dull knife! Not only does the EdgeKeeper self-sharpening sheath sharpen your knife each and every time you pull it out of the sheath, but it also protects from any accidental cuts when you or your children reach in the knife drawer.
For cutting the ribs in half, I use the Sabatier 8-inch Forged Stainless Steel Chef Knife. When I am cutting the membrane, I prefer to use the Sabatier 3.5-inch Pairing Knife so that I can get closer to the rib, making it easier to cut ONLY the top layer off the underside of the ribs.
Chopping onions or other veggies is a breeze with the Sabatier knives!
Save Your Leftover Onion
I am bad about using part of a fruit or veggie in a recipe and throwing away the rest because they just don’t seem to keep fresh once cut. The Faberware Professional Food Hugger is a great way to keep your veggies and fruits safe to eat and fresh!
- Set of four ranging in size from 1.5″ to 4″ in diameter
- Patent-pending reusable silicone covers
- Preserve the freshness of leftover fruit and vegetables
- Prevents exposure to circulating air
- Hugs foods to keep safe and fresh
- Holds in natural juices
- Prevent spoiling and dehydrating
- 100% FDA silicone
- Dishwasher, microwave, and freezer safe
Place the leftover onion (or any other fruits and veggies) inside the food hugger and push down. The hugger will fold tightly around it.
- 2.5 lb Baby Back Pork Ribs
- Salt
- Pepper
- Garlic Powder
- 2 TBSP olive oil
- 1/2 cup diced onion
- 1 c ketchup
- 1 tsp ground cumin
- 1 tsp hot sauce
- 5 tbsp light brown sugar
- 2 tbsp apple cider vinegar
- Preheat oven to 275 degrees F.
- Remove thick membrane on the back of the ribs.
- Cut ribs in half.
- Season both sides of ribs with salt, pepper, and garlic powder.
- Completely wrap in foil, sealing all edges.
- Place on baking sheet.
- Bake for 3.5 to 4 hours (or until meat is falling off the bone)
- Heat olive oil in saucepan over medium heat.
- Add diced onions and cook until browned.
- Add cumin, ketchup, hot sauce, brown sugar, and apple cider vinegar.
- Season with salt, pepper, and garlic powder.
- Stir and cook for another 2 minutes on medium low heat until thickened.
- Remove the ribs from the oven and baste with the homemade sauce.
- Place back in oven, uncovered on broil for about 4-5 minutes until caramelized.
- When removing the thick membrane, use a sharp knife (like the Sabatier knife) to cut down the top layer of the center of the rib. Gently pull as much of the membrane off as you can and discard.
I can’t wait to hear how your family enjoys this recipe!
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I haven’t made ribs in quite some time, this could happen this weekend. Thanks for the inspiration!