One of our favorite things to do after a freezing game at the stadium is to come home to a nice warm meal that has been bubbling away, awaiting our return. “All day ribs” are one such staple during the football season – but honestly these are great anytime.
I use baby back ribs because I don’t like fighting with the St.Louis style cut and the tangle of bones but you can use the cut of rib you enjoy. A full rack will feed about three people so plan accordingly.
Ingredients you will need per rack are:
2 tablespoons white vinegar
3 tablespoons crushed garlic
1 each bell peppers -Red, yellow, green and orange-julienne’d
1 fresh jalapeno seeded and sliced (optional)
1 onion, sliced (optional)
Salt and Pepper to taste
Preheat your oven to 300 degrees
Set up your cookie sheet or roasting pan with plenty of foil – you will seal the ribs in a foil tent to keep in all those wonderful pepper juices.
First coat the ribs in vinegar, this will penetrate them through and give a nice tang.
Next rub them down with the crushed garlic.
Top them with the sliced peppers, onions and jalapeno.
Sprinkle salt and pepper over the ribs and peppers. Here I have used one of my favorite spice mixes – Kroger’s “zesty” blend. Salt and pepper are never going to let you down but if you’re feeling creative, let your spice flag fly! Another great blend is Spice Hunter “Chef Shake” - http://www.spicehunter.com/products.asp?id=2
Once you’ve topped and sprinkled your ribs, seal them in a foil “tent” so the air has a little room to circulate. Try not to have the foil touching the ribs as best you can. Put them in the oven, lower the temperature to 225 degrees and forget about them for at least 4 hours. If you go longer, they will be” fall apart” and that may impact your finishing technique – that is O.K. Don’t peek, don’t touch. Just let them marinate and soak up the flavor.
After their time in the tinfoil sauna its time to slather them up in sauce and finish them in the oven or on the grill. If they are already falling apart, it may be a safe bet to just keep going with the oven. Whichever method you choose, when you take the ribs from the oven, you’ll discard the veggies. They have done their job. Now its time to get saucy! I prefer a tangy sauce like Gates Bbq. As a Denver fan, it pains me to be so in love with a Kansas City product but they do it right! Any sauce will do of course.
If you are taking them to the grill you will want to keep the flame low. Place them on the grill meat side up and coat them in sauce. Allow the sauce to thicken between basting- about 15-20 minutes. Usually two sauce bastings is plenty for a generous coating. Give yourself about an hour of finishing time. If you’re going with the oven method, transfer the ribs to another sheet that is dry and foil lined for easy clean up. Set the oven to broil and put the ribs just a notch above center in your oven. The oven method won’t give you the same grilled flavor but they are still fantastic. Baste with sauce before you put them in and once again about 15 minutes through. For the oven you’ll only need about 30 minutes.
In the end, these are quite simple to prepare and an impressive dish for company. Just slice up some veggies and let their steam do the work!