Father’s Day Oven-Grill Country Ribs

Tomorrow is Father’s Day. In the past, a number of my Father’s Day posts have been complete menus – from the appetizers to the desserts – all favorites with the menfolk. This year, tomorrow’s post is going to be a bit different, especially for me.

So to make up for things, I’m going to share a recent meal we had over the Three-Day Weekend of Memorial Day. On Saturday, it was a swim party with family. On Monday, we celebrated with the flavors of Utah. So Sunday was perfect for Country Ribs. Hubby had reminded me as we went over the shopping list for the week that we had some Boneless Country Ribs in the freezer. We had stocked up when our neighborhood market had there Five for Five special. (One of those mix and match throughout the store of goods priced at $5.00, providing you buy a total of five). Sometimes those sales are too good to resist – like a jumbo package of chicken normally $12.00 priced at $5.00. Granted, the packages are large, more than we could eat in a single sitting. But that’s why we have a Seal-A-Meal and upright freezer. If it’s on sale, we’re stocking up.

Enough about smart shopping. For these ribs, I had a new recipe I wanted to try. The rub was flavorful enough without being overbearing and spicy. Plus we had picked up a new bottle of Barbecue Sauce at one of those pop-up market I was anxious to try. It was a smoky bacon barbecue sauce, all the more reason to keep the rub simple and let the sauce shine through.

Unlike most of our rib recipes, this one called for a bake at a higher temperature to caramelize the sauce, then a slow roast. Typically, I’ll slow roast the ribs on a broiler pan over seasoned water, then Hubby will finish the meat off on the grill. This new recipe was all done in the oven, with no water for a steam. The meat didn’t shrink much with this method, while the fat melted to create a flavorful humid environment.

Oh my – hands down the best ribs we’ve ever made. Hubby and Kiddo both have said they relinquish all rib cooking in the future to me. I’d say I agree. So this seems the perfect recipe to share for Father’s Day. Let Dad relax, we’ve got this.

Oven-Grill Country Ribs
2 teaspoons minced Onion Flakes
3 tablespoons Lawry’s Seasoned Salt
1 tablespoon Garlic Powder
1-1/2 teaspoon Black Pepper
1-1/2 teaspoons Barbecue Seasoning
3 lbs Country-Style Pork Ribs
1 bottle Barbecue Sauce (Tastefully Simple Smoky Bacon BBQ)

Heat oven to 350 degrees. Line a baking dish with heavy duty foil and spray with pam, set aside

In a small bowl, mix Onion Flakes, Seasoned Salt, Garlic Powder, Black Pepper and barbecue seasoning.

Sprinkle ribs with seasoning, rub into meat. Coat well in the seasoning.

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Place ribs inside the baking dish. Brush with barbecue sauce, turn and brush again to fully coat all sides . Bake uncovered in the heated oven for 20 minutes, until the sauce has caramelized over the ribs.

Once sauce has caramelized, remove ribs from the oven and immediately reduce temperature to 250 degrees.

Brush ribs with another coat of barbecue sauce. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

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Place ribs in the oven and slow roast for 2-1/2 hours longer without disturbing.

Give one final brushing with barbecue sauce just before serving or serve additional sauce on the side.

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Awesome served with Hobo Skillet Potatoes and Buttery Corn.