Please forgive me for the ugly picture. I just had to share these with you because they are awesomely delicious – bad picture be darned! I have a long going love for meat that can be thrown into the oven, forgotten about for a few hours, then popped out right at dinner time. I love the scrumptious smell that fills the house and gives off this impression that I’m working harder in the kitchen than I really am. Really, I’m cruising Gilt and ordering a bunch of cute shoes that I don’t really need, but don’t tell my husband that. These have a sort of sweet and sour Asian style thing going. A really unique, easy, and delicious rib recipe to add to your collection. These would be perfect for football watching!
Low & Slow Oven Ribs
Adapted from Screen Doors and Sweet Tea
2 14.5-oz. cans diced tomatoes, with juice
1/4 cup sweet onion, minced
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup maple syrup
2 T soy sauce
2 T tomato relish, such as Mrs. Renfro’s
4 bay leaves
4 lbs country-style pork ribs
salt & pepper
- Preheat oven to 300°F.
- In a small saucepan over low heat, combine tomatoes, onion, garlic, and red pepper flakes.
- Simmer for 15 minutes, until reduced by half.
- Stir in maple syrup, soy sauce, and tomato relish.
- Line a 9 x 13-inch baking dish with foil and place the bay leaves at the bottom.
- Place ribs in baking dish and season with salt & pepper.
- Pour half of tomato sauce on top of ribs, turning a few times to coat, then cover tightly with foil.
- Cover and refrigerate remaining sauce.
- Bake ribs for 3 hours, remove foil, pour over remaining sauce, and continue baking for 1 hour longer.
- Transfer ribs to a platter and let stand for 15 minutes.
- Tilt the baking dish and spoon off any excess fat.
- Pour defatted pan sauce over ribs (remove bay leaves) and serve.