Food Hussy Recipe: Ribs 3-Ways with Local 12 & Montgomery Inn
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We’ll be making ribs Friday morning on Local 12 – and I wanted to introduce to three different ways to make 3 different types of ribs! It’s time for some schooling!!! (All this was learned from my friends in the Pork world – especially the Ohio Pork Council!)
My friends at Montgomery Inn are going to help me out – so let’s fill you in on the basics:
SPARERIBS BASICS
Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.
St. Louis style ribs are spareribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. These often are the best type of ribs for recipes that require browning in a frying pan because the ribs are straight and flat.Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning.
COUNTRY-STYLE RIBS BASICS
Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.
Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
I’m making these! They’re in the oven right now!
BABY BACK RIB BASICS
Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1½ and 1¾ pounds.
Ribs are commonly prepared with either “wet” or “dry” rub. Dry rubs consist of a mixture of herbs and spices, and such rubs can be applied just before barbecuing or grilling. Ribs basted with sauces during the grilling process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning.
These are Montgomery Inn’s original style and they are grilled.
So now you know a little more about ribs and the best way to cook them. Here’s my recipe for Country Style Ribs!
Baked Country Style Ribs
* 1.5 lb country style ribs
* 1/2 cup chicken broth
* 1/2 bottle bbq sauce
* 1/2 cup brown sugar
* 1 lemon, juiced
Instructions
* Foil line a baking pan and preheat oven to 350
* Place ribs in pan
* Pour chicken broth around the ribs
* Tightly cover the ribs and bake for 1 hour
* Mix bbq sauce, brown sugar and lemon juice
* After 1 hour, pour the new BBQ sauce on top of the ribs. Move the ribs around to be sure they are all covered.
* Tightly cover again and bake for 1.5 hours
* Uncover the ribs, re-baste with sauce in pan and bake for an additional 30 minutes uncovered
