This was one of those dishes that everyone loved so much, there was no time and nothing left for me to take a photo of. I had to make the ribs a couple of times before I was able to capture them, but there were definitely no complaints.
We tend to like our ribs dry in this family, so I didn’t add the barbeque sauce when it was recommended in the recipe, but rather placed the bottle on the table for those who might like it a little saucy. However, the ribs were gone before the lid could be removed from the bottle – again, no complaints.
FALL OFF THE BONE RIBS
1 slab of pork ribs
1 can or bottle of your favorite beer
1 bottle of honey barbeque sauce
4 stalks of celery
salt and pepper
2 cloves of garlic
Heat oven to 400F.
Line a large pan with heavy duty foil, place cut celery, sliced onions, and garlic in pan. Sprinkle salt and pepper all over both sides of the ribs. Place the ribs in pan, bone side down. Pour the beer in the corner of the pan so you don’t wash off the seasoning on the meat. Cover the pan with heavy duty aluminum foil very tight.
Place pan in oven, immediately turn oven down to 325 degrees for one hour, then 275 degrees for another hour.
Remove pan from the oven, remove the foil cover and let cool for one hour. Pour off all other liquid and ingredients, slather barbeque sauce on both sides of cooled ribs and return to 400 degree oven for 15 minutes, until browned and crisp.
Recipe adapted from Karen Willems, Realtor, 479-790-5996