Ron’s Barbecued Pork Ribs (Version 1)

Ron’s recipe for barbecued ribs is the best I’ve ever tasted - and his fabulous BBQ Sauce works equally well with beef ribs. Whether you use beef or pork, each is fall-off-the-bone tender! Ron’s recipe is outstanding - and so, Dollinks, is he!   

Ron’s Barbecued Pork Ribs (Version 1):

2 lb. (900 kg) pork side ribs (see Note)

1 c. (250 mL) cold water

Preheat oven to 225 deg. F. Cut ribs into serving sizes (about 4 ribs per chunk). 

Ron cuts ribs into serving-sized chunks.

Arrange in a single layer on a rack in a shallow-sided roasting pan or baking sheet. Add water to pan; ribs should lie above water level. Cover tightly with heavy-duty foil, sealing edges well so water doesn’t evaporate. 

Cover tightly with foil.

Steam 3 hr. before removing foil. Drain water and fat from pan. 

Steaming ribs on low oven heat takes 3 hr.

While ribs are steaming, prepare Ron’s BBQ Sauce (see Note). Refrigerate until ready to use. Preheat barbecue to 400 deg. F. Brush both sides of ribs with sauce. Cook 5-to-7 min. (depending on barbecue’s heat), brushing top side of ribs a second time. Turn ribs over, again cooking 5-to-7 min. and immediately brushing top side of ribs so sauce has time to glaze meat. 

Three words: Fan-tas-tic! The best ribs ever!

Note: Ron’s BBQ Sauce keeps well under refrigeration. If you make extra, pour the amount you intend to use into a small bowl, brushing the meat from the decanted sauce. Do not save or reuse sauce that has touched basting brush or meat. What we both love about  is that it doesn’t flare up and char the meat as oil-based sauces do. 

Hey, rib lovers! Check out Ron’s Barbecued Pork Ribs (Version 2).