Try them with kraut -
2 3/4 lbs. Country style pork ribs - each about 1 3/4 inches thick
1 can (14-oz.) sauerkraut
2 c. Unsweetened applesauce
2 T. Packed brown sugar
1/2 t. Garlic powder
1/4 t. Caraway seeds
Place ribs in shallow roasting pan meaty side down. Roast 20 minutes in 450* F. Oven.
Reduce oven temperature to 250* F. Combine remaining ingredients and arrange over ribs. Ribs are now meaty side up. Cover and bake until meat is tender and done, about 1 3/4 to 2 hours. Baking time may vary.
Rubs
- before cooking, apply a dry blend of herbs and spices to the meat.
Rub in flavors such as lemon, dill, mustard, pepper or any combination you like.
Soaks - Rib marinades should include an acidic component like vinegar, wine or citrus juice; add some oil and use herbs and spices to extend the flavor. Soak ribs in the marinade overnight in the refrigerator up to 24 hours. Discard leftover marinade.
Sauces - Rib sauces can go in any flavor direction but wait to sauce ribs until they are almost finished cooking.
Cooking Methods:
Grilled - Ribs should be cooked over indirect heat for about 1 1/2 to 2 hrs.
Roasted
- Roast them in a shallow pan, uncovered or covered for 1 1/2 to 2 hrs. In a 35 degree oven. Baste with sauce, if desired, toward the end of the cooking time.
Smoked - Slow cooking ribs in a smoker with hickory or mesquite wood provides a smoked flavor.
Roasted
and Grilled - Ribs can be roasted in the oven and then "finished" on the grill for a smoky flavor. Fully roasted ribs can be refrigerated overnight before finishing on the grill.
Other Rib Tips:
Ribs are considered done when you can just wiggle the bone from the meat.
Don't use tomato-based marinade or high-sugar marinades. They will burn while the ribs are cooking.
Don't Sauce Too Soon. Wait until the last 30 minutes of cooking to bathe ribs in a sauce.
2 3/4 lbs. Country style pork ribs - each about 1 3/4 inches thick
1 can (14-oz.) sauerkraut
2 c. Unsweetened applesauce
2 T. Packed brown sugar
1/2 t. Garlic powder
1/4 t. Caraway seeds
Place ribs in shallow roasting pan meaty side down. Roast 20 minutes in 450* F. Oven.
Reduce oven temperature to 250* F. Combine remaining ingredients and arrange over ribs. Ribs are now meaty side up. Cover and bake until meat is tender and done, about 1 3/4 to 2 hours. Baking time may vary.
Rubs
- before cooking, apply a dry blend of herbs and spices to the meat.
Rub in flavors such as lemon, dill, mustard, pepper or any combination you like.
Soaks - Rib marinades should include an acidic component like vinegar, wine or citrus juice; add some oil and use herbs and spices to extend the flavor. Soak ribs in the marinade overnight in the refrigerator up to 24 hours. Discard leftover marinade.
Sauces - Rib sauces can go in any flavor direction but wait to sauce ribs until they are almost finished cooking.
Cooking Methods:
Grilled - Ribs should be cooked over indirect heat for about 1 1/2 to 2 hrs.
Roasted
- Roast them in a shallow pan, uncovered or covered for 1 1/2 to 2 hrs. In a 35 degree oven. Baste with sauce, if desired, toward the end of the cooking time.
Smoked - Slow cooking ribs in a smoker with hickory or mesquite wood provides a smoked flavor.
Roasted
and Grilled - Ribs can be roasted in the oven and then "finished" on the grill for a smoky flavor. Fully roasted ribs can be refrigerated overnight before finishing on the grill.
Other Rib Tips:
Ribs are considered done when you can just wiggle the bone from the meat.
Don't use tomato-based marinade or high-sugar marinades. They will burn while the ribs are cooking.
Don't Sauce Too Soon. Wait until the last 30 minutes of cooking to bathe ribs in a sauce.
