Just an fyi...
For me, simple doesn't mean fast (though I have a few of those), it means quick and easy preparation without five hundred, freshly purchased, chopped, diced, and petrified- blah, blah - ingredients. I also don't do much in the way of measuring since this is the real world, and in the real world we don't really measure crap. So I will give you a basic idea of how much seasoning to use, but if you want exact measurements, I'm not your girl.
So on to my recipe for Barbeque Ribs.
- One full rack St. Louis style pork ribs (you can use baby back, but St. Louis style are cheaper)
- Apple cider vinegar
- Brown sugar
- Garlic salt (I use Lawry's coarse garlic sat)
- Black pepper
- Cayenne Pepper (optional)
- BBQ sauce (whatever you like)
- Large, sturdy pan
- Aluminum foil
This is what it will look like:
Okay, so this looks gross, but it's normal. What you're seeing is all of the fat and icky stuff (yes- that is a professional term) coming out of the meat and floating to the top of the pot.
2. While you're waiting for the ribs to boil, line a large sturdy pan with aluminum foil. Trust me, you don't want to cook this in an unlined pan. Cleaning an unlined pan after the fact is a nightmare. I line it with several sheets because the ribs tend to tear through the foil.
3. Once the ribs are done boiling, remove them from the pot using tongs. Be careful because they have a tendency to fall apart. Position them on the pan however they fit with the underside facing up. Coat it with garlic salt, then flip the ribs over so the meaty side is facing up.
4. Placing your thumb (or two fingers if you have small thumbs like me) over the lip of the bottle, lightly sprinkle apple cider vinegar all over the ribs - rub it in with a large spoon.
5. Next take a small handful of brown sugar (about a half cup), sprinkle it all over the ribs, and rub it in with your fingers.
6. Now the seasoning. Generously coat the ribs with the garlic salt and paprika. Lightly sprinkle it with a bit of oregano ( about a half tablespoon dried and crushed), and add just a pinch of black pepper and cayenne pepper. A a pinch will only add to the flavor. My kids don't like too much spice so that's all I use. If you want it spicier, add more pepper, but be careful, a little goes a long way.
This picture is kind of ugly, but it's the best I could do with the crappy lighting in my kitchen.
8. Cook ribs at 350 degrees for 25 to 30 minutes.
9. After 30 minutes, remove the foil and spread barbeque sauce all over the ribs with a spoon. (I use a spoon because a brush tends to just pull up the seasoning and doesn't coat as thickly).
10. Place ribs back in the oven - uncovered- and let it cook another 5 to 10 minutes or until the sauce firms up into a glaze.
Remove from the oven, cut, serve and enjoy! :)