Sweet and Sour Sauce which was just published. We loved straying from traditional rubbed and or barbecue sauced ribs. Cooking them in a low oven with a bit of liquid and wrapped in foil made these ribs tender and juicy, yet there was still a little give to the meat. Some folks in the barbecue world insist on falling off the bone meat, while the others consider tender yet with a give. It's actually all up to you which way you prefer your ribs.
For this recipe you'll need to first make the Sweet and Sour Sauce. From there, it's easy.
- 1 rack baby back ribs (pork)
- salt and black pepper to taste
- sweet and sour sauce
- 1/4 cup chicken broth
- aluminum foil
- Preheat your oven to 225°.
- Salt and pepper both sides of the ribs.
- Using a large sheet of aluminum foil on a baking sheet, place the ribs membrane side down. Start to fold up all edges and add the chicken broth and 1/4 cup of the sweet and sour sauce. Fold the packet up tightly.
- Cook your ribs for 3- 3 1/2 hours at 225°.
- Pull them out of the oven and adjust the oven to 300°.
- Carefully open the packet, keeping in mind that steam burns.
- You can baste, or pour some of the sauce over the ribs and leaving the foil open place them back in the oven.
- Continue to cook and baste on sauce about every 15 minutes for another hour. You can use the convection oven for deeper browning.
Cook time: 4-4 1/2 hours
Servings: 3 (per rib)
At this point you should have succulent ribs coated with the flavorful sweet and sour sauce and they are ready to eat.