Ribs with Sweet & Spicy Tomato Sauce

   Hello there folks.
 
   How goes your rainy fall? Yesterday I stepped out of the van in our church parking lot, and stepped into a puddle. And it was still raining, so I got even more wet as I walked into the church. So, I had sopping wet ballet flats on my feet for all of church, and then for running all our errands after-namely doing the grocery shopping. And ya'll know how cold grocery stores can be/are! So, by the time I was done my feet and I were froooooozen! I'm just whining a bit. I'm over it now. 

   So, ribs, eh? Well, I think every family has their method of making ribs. I've had some amazing ribs, and I've had some serious doozies too. The thing with ribs is that you can never think at 4pm, "I think I'll make ribs for dinner". You can't do it, they will be tough and awful! Well, unless we're talking about the pre-packaged, fully cooked, just warm-them-in-your-oven type of ribs. That's different, I'm not talking about that. 

   These are slow cooked, melt-in-your-mouth ribs, with a fantastic and simple to make sauce. You can finish them on the bbq if it's a nice day and you feel like it, or it can all be done in the oven. You could also slow cook them in a slow cooker and finish them off in the oven or bbq! It's up to you!  
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   So, next time ribs are on sale, grab a rack and try my version. Then tell me how they turned out! 

Ribs with Sweet & Spicy Tomato Sauce

Ingredients:

• 1 Rack of baby back (or loin back) ribs, cut into 2-3 bone sections
• 1 Large Onion, cut into quarters
• 2 Carrots (optional), cut in half 

For the dry rub:

• 1 Tbsp paprika
• 1 Tsp Cayenne
• 1 Tsp Onion powder
• 1/4 Tsp pepper
• 1/2 Tbsp salt

For the Sauce:

• 1/2 Cup plain tomato sauce
• 1 Tbsp prepared mustard
• 1 Tbsp maple syrup
• 1 Tbsp Frank's Original Hot Sauce
• 1 Tsp each garlic and onion powder,  basil, paprika, & pepper-just add some flavours! 

Method:

1. Pre-heat oven to 225-250 degrees C (not all ovens let you go as low as 225, so pick the lowest you're oven will allow). We're going for low and slow. That is, low heat, slow cooking. This is what creates a perfect rib that is tender, and pulls away from the bone easily, but doesn't just fall off! 
2. In a roasting pan with a lid, place the quartered and halved onions and carrots. These things gives moisture and sweetness to the ribs as they cook. 
3. Cut the connective tissue (the skin or membrane) that covers the bottom of the ribs off of the "underside" of the ribs if it is still there (some butchers pull it off, others don't). That part can just get weird and leathery if you leave it. It also makes the ribs a little too fatty, and keeps the rub and sauce from getting into every part of the rib. So, stick a knife under the skin (the membrane), then get your finger into that hole you've cut, and work the membrane away, and peel it off. If you can't get it off, then simply cut little slits in the membrane, down between each bone, and along the whole rack of ribs. I had to do this with particular rack, as that connective tissue was very stubborn 
4. In a small bowl, mix the ingredients for the rub. Rub a small amount of oil onto the ribs, and then the rub mixture all over the ribs. Place the ribs inside your roasting pan, like a rainbow, not a horseshoe. Aka-meat side up : )
5. Put the lid on the pan, and place into the oven on a middle rack
6. Leave the ribs for 3-4 hours without disturbing them!  In the last half-hour or so, mix together all the sauce ingredients in a small sauce pan on the stove. Let this mixture warm and come to a gentle simmer
7. Nearing the end of cooking time, remove the ribs from the oven, and turn the broiler on to high. You can also finish the ribs on the bbq. Simply heat on high, spread sauce onto ribs, then place meat side down onto the grill until nicely coloured and caramelized. 
8. While the broiler heats up, place the ribs, meat side up,  onto a baking sheet lined with tin foil or parchment paper. Then slather the sauce with a spoon or a pastry brush onto the meat side of the ribs 
9. Place the baking sheet of ribs into the oven (still on middle rack) and let the ribs brown and the sauce sizzle and caramelize
10. Remove the ribs from the oven and eat 'em up! Be sure to have a wet cloth nearby to wipe your lips and your fingers! :)  

*** You could also do the slow cooking in a slow cooker on low for 4 hours or so, then finish the ribs off in the oven or bbq to brown up***   

The warmed and ready sauce, and the meaty side of the ribs getting sizzled.

   
​    So, that's the end of the rib story! I hope you enjoyed it! It seems long, but the basic instructions are simple. Rub the ribs. Slow cook the ribs. Sauce the ribs. Sizzle the ribs.
   
    Have a great Monday!