LAST EDITED ON 12-14-10 AT 09:30 AM (EST)
I'm not on the OTCC schedule but I've been reading all of the OTCC thresds. In spite of that, I have always been planning to post an OTCC - Guest Chef thresd. In true grit fashion, however, that thresd was going to be Hot Dogs.
Today, however, I have a legitimate contribution to make. I started making this recipe a couple of months ago and my family begs for it all the time now.
2 pounds ribs, cut in 2-inch pieces
1/4 cup minced onion
1/2 cup ketchup
1/4 cup water
2T lemon juice
2T brown sugar
1T prepared mustard
1/8 t salt
1T Worcestershire sauce
Trim the top layer of fat from the ribs. Place several pieces of the fat in a Dutch oven and cook over medium heat until the bottom is lightly coated with fat. Remove the fat from the pot. NOTE: If your ribs are like mine in the picture and don't have much excess fat, heat a couple of tablespoons of oil in the Dutch oven.
Sprinkle the ribs with salt then brown them on all sides.
Remove pieces as they are done.
Add the onion and saute until lightly browned.
Add ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce.
Return the ribs to the pot. (NOTE: I made a double batch so I had to stand the ribs on their sides to get them to all fit in the Dutch oven.)
Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally. Or you may finish cooking the ribs in the covered pot in a 300 degree oven.
Here they are after 2 hours in the Dutch oven:
This isn't part of the original recipe but about 15 minutes before we're ready to eat, I move the ribs to a pan that I can put in the oven. The sauce in the Dutch oven is pretty loose so I thicken it with some Sweet Baby Ray's barbecue sauce (my family's favorite). Then I spoon the sauce over the ribs and finish them in the oven.
Here they are with the thickened sauce on them, ready for the oven:
I got sliced!