Slow baked barbecue pork ribs/Photo byGin Lee
Slow baked barbecue pork ribs
To ensure that the pork ribs cook tenderly, I slowly bake them at a low temperature inside an aluminum foil pack. But not before I lay the pork ribs out on a bed of onions, season them, add barbecue sauce, then finish layering sliced onion rings on top. I use one entire (large) onion for this recipe. As the onion rings cook, they not only add additional flavor to the pork ribs, they also tenderize them. (Onions break down protein when they're fully in contact with meat.) Once the pork ribs are done, you can take the onions off the ribs, or serve them just as they are.
You'll need one large sheet of aluminum foil for this recipe.
- 1 package of pork ribs (It can be country-style ribs, bone-in ribs, or boneless pork ribs.)
- 1 large onion, sliced into rings (I used some already prepared frozen onion rings today.)
- ½ cup of spicy barbecue sauce, or your preferred barbecue sauce
- 1 tablespoon of barbecue seasoning mix
- Sprinkle with seasoning salt and freshly ground black pepper to your preferred taste
First, peel and slice a large onion and separate the slices into rings.
Now, lay the aluminum foil flat on your countertop. Add a layer of onion rings in the center of the foil. (Use only half of the onion rings for now.)
Sprinkle the barbecue seasoning mix, seasoning salt, and freshly ground black pepper over all sides of your ribs. Then place your pork ribs on top of the onions.
Next, smear your preferred barbecue sauce generously on top of the pork ribs and place the remaining onion rings over the top.
Fold the aluminum foil tightly around the meat, just as you would wrap a package. Then transfer it to a roasting pan, with the seam side up.
Place your pan in a 325 degrees F oven. Bake the ribs on low for about two and a half to three hours, or until your ribs are done. There's no basting needed because the foil package will do that for you by sealing in the juices.
Within the last fifteen to twenty minutes, open the foil pack to allow your ribs to brown some.