Wednesday, September 23, 2009

Wok's For Dinner: Baby Back Bash Ribs

I came across this recipe when I downloaded Original Bites from Hidden Valley Ranch several months ago. It became a quick hit with our family. I've tried making it a few times since then but pretty much chickened out making it as a freezer meal, feeling uncertain just exactly how to freeze it "just right." That is, until this past Saturday. I decided that I was bound & determined to make this meal. Here's my version, which is basically cutting the recipe in half for our family of 4:
Baby Back Bash Ribs
1 pkg country style pork ribs
Rub: 1/2 packet ranch salad dressing mix, 1 Tbsp paprika, 1/8 tsp ground black pepper
Sauce:1/2 bottle 18oz prepared BBQ sauce (I used Cattlemen's Southern Gold, the 1st time I've ever tried it), 1/2 packet ranch salad dressing mix, 2 Tbsp brown sugar, a couple splashes of Texas Pete Hot Sauce.
Preheat oven to 225-250 degrees. Rinse ribs and pat dry with paper towels. In a small bowl, combine Ranch mix, paprika, and pepper. Rubs ribs with seasoning mixture and place in shallow roasting pan; set aside. In a medium bowl, stir together remaining ingredients; pour sauce over ribs. Cover with foil and roast in preheated oven for 2 hours. Remove from oven and let stand 10-15 minutes before serving.
If freezing: Allow ribs and sauce to cool, then place in freezer bag. Squeeze out air, seal and freeze. Thaw 24 hours in fridge. To heat, place on a microwave-safe plate or platter, and microwave for 3-5 minutes (it took my ribs just under 4 minutes).
Get ready for some mouth-watering ribs! These are SOOOOO good! Hubs commented that he didn't want to eat them because then his ribs would be gone. He literally savored every single bite, then got seconds and did the same thing all over again. I've not made this recipe with baby back ribs as the original recipe says to do. I've only used country style pork ribs, and they work perfectly and have come out tender each time.

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