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For Hubby's birthday weekend I made him BBQ Sauce Basted Ribs. They were oh so delicious and oh so easy, nothing better, right? Right up front I want you to know, they take a lot of time in the oven. Hours. But the prep work took me under ten minutes and I really don't care about oven time if I can set it and forget it. Are you with me on this? Alright, let's go!
First you will need to gather your tools and ingredients. You will need: One 9x13 inch pan (or whatever size will fit your ribs), aluminum foil, a basting brush, 2 cloves minced garlic, 1/2 tsp. butter, 3 tbsp. olive oil, a bottle of barbeque sauce, and, of course, ribs! I used beef ribs, but feel free to use pork if that floats your boat.
Preheat the oven to 300 degrees. Cover the pan with foil. Melt the butter and mix it with garlic and olive oil. Cover the bottom of the pan. Place ribs in the pan and cover with more foil. Place in the oven for 3 hours. Set it and forget it!
Once the three hours are up, remove the foil covering the ribs (not the foil covering the pan). Place the ribs back in the oven for another 15 to 20 minutes until they develop a brown glaze. Remove from oven and use the basting brush to coat with barbeque sauce, cook until the sauce and meat are to the color of your liking (I put them back in for another 20 minutes). Remove from oven, let sit for 10 minutes so that the meat settles, cut, and serve!
Isn't that so easy? Cooking the meat for so long really makes it tender and delicious. I had been given some of my favorite barbeque sauce by a friend, you can find it right here, which made it even more delicious. Also, for those of you who might read the description on the sauce, don't be fooled! If you don't like heat, get the original sauce, the 'sissy' sauce is WAY hotter than the original, despite what the website claims. I have at least 10 other people that will back me up on this.
See guys, I did it! I made something from scratch! This was my very first time cooking ribs, so I was a little bit nervous at first, but there was no need to be! I got this recipe from Leroy, one of my co-workers and I was super happy with how it turned out. If you make these ribs, be sure to tell me what you think of them! Bon appétit!