BBQ Country Ribs (Read 492 times)

Ribs
Celery Salt
Pepper
BBQ sauce

I'm going to do this for two people (with leftovers), and from frozen. This recipe is good for when you have been out and about and need dinner but don't want a sandwich. It takes about an hour, but it's mostly cooking time.

This recipe also assumes you have a toaster oven that you actually use. If not, you can do the same thing in a regular oven. I have been using a toaster oven for at least 30 years, and I get a nice sized one since it's my primary oven, except for things like large pizzas, hams and turkeys.

I get pork country ribs, with bone or boneless. Then they get freezer wrapped in packages of four.

Ok, here we go.

Take a package of ribs out of the freezer, unwrap and place in a rectangular microwave/and oven safe glass dish. Sprinkle Celery Salt over all the exposed surfaces. Put in the microwave and use your defrost cycle on about medium for 10 minutes to start. After that, check to see if the ribs are separating, (with a little help from a fork) if not, keep nuking.

Once the ribs are separated (you don't want to cook them, so keep an eye on them) Be careful, the dish will be hot, drain off the liquid that has gathered. Now sprinkle the now exposed parts with celery salt and all sides with pepper.

In the same dish, place the ribs in your toaster oven and cook, uncovered at 325 to 350, depending on your oven for about 30 minutes.

Check the ribs at that time to see if they are browning nicely. If so, it's time to add your BBQ sauce. Brush on generously, and pop back in the oven for another 15 minutes or so. A lot depends on how thick your ribs are, and whether you are doing boneless or bone in.

Once the ribs are done, let them sit a bit before serving, and be sure to cut into one to see that they are done. The FDA has now said pink pork is perfectly ok, and I like it a bit pink. My husband has been accusing me of trying to kill him for years. Obviously that didn't work because he is still here after 51 and half years.

If they are too pink, you can nuke individually for a few minutes while you get the rest of the dinner organized.

Now, I like to debone the ones with bone for ease of eating and for storing. It's up to you. This is enough meat for Tom and me for several meals and maybe even sliced for a sandwich.

I serve this with just about anything, including leftovers. But particularly cole slaw, potato salad, sweet potatoes, lima beans, etc, you just serve your favorites.