Sunday, June 21, 2009

Wok's For Dinner: Baby Back Bash Ribs

We were supposed to have Chicken & Cornbread Casserole this evening, but hubs said that he wanted ribs instead. With it being Father's Day, I didn't mind changing the meal. And it didn't hurt that I had recently bought country style pork ribs from Food Lion, so it was just a matter of making the rub and sauce then cooking them up!

I got this recipe from the Hidden Valley Orignal Bites Cookbook. It just sounded so good! I made a few changes based on our family's tastes (for instance, my kids wouldn't be too happy with the taste of hot pepper sauce, so I omitted it). Here's my version:

Baby Back Bash Ribs

2 racks country style boneless pork ribs
Rub: 1/2 packet ranch dip mix, 2 Tbsp paprika, 1/4 tsp ground black pepper
Sauce: 2/3 bottle honey-flavored barbecue sauce, 1/2 packet ranch dip mix

Preheat oven to 325F. Rinse ribs and pat dry with paper towels. Place ribs in a shallow baking pan. In a small bowl, combine 1/2 packet Ranch dip mix, paprika and ground black pepper. Rub top of ribs with seasoning mixture. In a medium bowl, stir together remaining ingredients; pour sauce over ribs. Cover with foil and roast in oven for 2 1/2 hours. Remove from oven and let stand 10 minutes.

These ribs were SOOO good! They were so tender and literally fell apart as I took them out of the pan. Both of the kids enjoyed them, and hubs ate two helpings! He had been a little leery about me making this recipe, because he wanted me to make a baby back ribs recipe that I last made about two years ago. But I tried to reassure him that everything would turn out all right; he just needed to trust me. From the results of this meal, I think it turned out way more than all right. It was fantastic!

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