Pork Rack ‘O Ribs

I made some awesome ribs last night. By accident. So I didn’t take any pictures or write anything down. They were juicy. They were tender. Fall off the bone. The sauce was finger licking amazing. And yeah, I didn’t write any of it down. My amounts on my recipe are approximate, you can adjust anything to meet your tastes. Remember, it’s more important for it to taste good than to be exactly what the recipe says it should be. 🙂

Pork Rack ‘O Ribs

1 rack of pork ribs

1 tablespoon old bay seasoning
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper

1 cup ketchup
1/2 cup brown sugar
1/4 worcestershire sauce
3 tablespoons balsamic vinegar
1/4 cup chopped fresh or dried onion (the dried gives you a sweeter flavor)
1 tablespoon garlic powder
juice from ribs, fat removed

Preheat oven to 450. Lay down a couple sheets of foil on a baking sheet. Remove silver skin from the bone side of the ribs with your fingers by working the back of a spoon under the skin and pulling it up and off. Place ribs bone side down on foil and sprinkle with the seasoning mix. Cover with foil and seal up tight. Put ribs in oven for an hour and a half.

While ribs are baking start the sauce by combining everything but the juice from the ribs in a sauce pan and bring to a simmer stirring frequently until it starts to thicken up. After the ribs have baked for an hour and a half carefully open one end of the foil package and drain the juice/fat into a gravy separator or a bowl where you can skim off the fat. Add the juice to the sauce. Lower the oven to 300 and take the top layer of foil off the ribs and put them in for 10 minutes while the sauce thickens up again. When the sauce is as thick as bbq sauce normally is brush it on the ribs and leave them in the oven for another 10 minutes. Remove ribs from oven and let them sit for about 15 minutes. Cut ribs apart and toss them with the rest of the sauce and serve.


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