We just love BBQ Ribs, whether they are pork or beef it just doesn’t matter to me. During the summer and fall we generally cook them outside in the smoker, but when it’s cold or rainy outside I’ve had to bring them into the oven. Here’s an easy & quick way to have a little taste of summertime before it’s time. (I say quick because the smoker takes many many hours)
Ingredients: Serving for 2 to 3 people
- 2 pounds, Pork Loin Boneless Country Style Ribs
- 1 cup Apple Cider Vinegar
- 1 cup light brown sugar
- 2 Tb All-Meat Seasoning (I love mine from The Old Fashion Butcher Shop here in Evansville)
- Sweet Baby Ray’s BBQ Sauce, or your favorite BBQ sauce
Place the ribs and the Apple Cider Vinegar in a gallon zip lock baggy and let marinate for at least 2 hours in the refrigerator. After they have marinated let the ribs set in a strainer to drain while mixing the dry rub. In a medium bowl stir together the light brown sugar and the all-meat seasoning. Place a couple of ribs in the bowl and thoroughly coat with this dry rub mixture. Place the seasoned ribs on a stretch out large piece of plastic cling wrap and continue with this process for the remaining ribs. Wrap the dry rubbed ribs in the plastic cling wrap and refrigerate for another 2 hours minimum, at this point they can sit overnight in the refrigerator. Just make sure you have wrapped them securely so none of the juices the meat will produce will leak out.
Preheat the oven to 300. Line the bottom of a broil pan with foil and spray the top with a Pan Spray. Place the seasoned ribs on the broiling pan and tent with foil. Bake for 25 minutes. Remove foil tenting and baste with the BBQ Sauce, bake for another 20 minutes or so, until the meat is tender and cooked thoroughly. Baste once more during this last baking time. (The cooking may vary depending on the thickness of the ribs.) Remove from the oven and tent again with the foil for at least 5 minutes to rest the meat, then slice or serve whole.