Recipe - Boneless BBQ Spare Ribs

This week I had planned to do a post called "Sunday Supper" which would feature instructions for my Boneless BBQ Spare Ribs and Dutch Oven Potatoes.  I did OK on photographing the rib-making process, but then after church when I was getting the potatoes together, I got a phone call and wasn't able to keep up a conversation, get the potatoes ready for the oven, and take photos all at the same time.  So the Dutch Oven Potato instructions will have to wait for another day (call me if you want it sooner), but you can find our old family recipe for the boneless ribs at the end of the post.  My mom started making these when we were little kids, and I remember my dad saying that he felt bad when we got big enough to start wanting our fair share!

This is a great prepare-ahead main dish for Sunday, because you can brown the meat, add the sauce, and leave in fridge until after church, then put in the oven and cook as soon as you get home.  It needs two to three hours of slow cooking time, so it's also possible to leave it quite low and cook it all during the meeting block, with the Dutch Oven Potatoes cooking at the same time.  It takes some planning to get things going before leaving for church, but when everyone arrives home to the delicious smell of dinner almost ready, the family will sing your praises. . . and maybe even do the dishes! 

Boneless BBQ Spare Ribs

4 lbs Country Style Boneless Pork Spare Ribs

1 cup ketchup

1/2 cup packed brown sugar

1/8 cup vinegar

1 small can tomato sauce

1 1/2 Tablespoons prepared mustard

1 teaspoon Worcestershire sauce

1 ½ cup store bought BBQ or chili sauce (any brand or flavor)

A few shakes of Tabasco sauce

Brown ribs in oil. Salt and pepper generously.  This is just a quick sear--they will still be raw inside.

Place the browned ribs in roaster pan that has a lid. 

Drain any excess fat from the skillet and add ½ cup water while pan is still on medium heat.  Use a metal spatula to scrape any browned bits off and into the liquid.  Pour this over the ribs.  

Mix up sauce ingredients and pour over ribs.   

Cover and refrigerate until ready to cook, or cook covered for 2 hours on 350 degrees or 3 hours at 275 degrees.  Remove lid for last hour of cooking time.  Watch to see that they don't burn and adjust heat as needed.

As you can see, some of the sauce could be thicker, and would be if it cooked longer with the lid off.  If you like your ribs more dry than this, just leave them in longer with lid off to let the sauce absorb into the meat.  You  don't want the sauce to disappear entirely, or they will burn and get all dried out.  Cooking time can depend on how big the ribs are, how many you are cooking, etc.  They turn out a little different each time, but are always good, so don't worry.