Dori’s Ribs

Ingredients:

• Baby Back Ribs – 1 or 2 racks
• onions
• salt and pepper, lots of garlic powder
• 1/4 cup water
• barbeque  sauce

 

Directions:

Preheat oven to 425 degrees

1. Using a knife, score meat at each rib – do not go all the way through.
2. Season  both sides of ribs with salt and pepper and garlic.
3. Add  1/4 cup of water to a 9×13 glass casserole dish and place ribs bone side down in dish.
4. Thinly slice onions and place on top of ribs.
5. Cover tightly with aluminum foil and place in preheated oven for 20 minutes.
6. Lower oven temperature to 325 degrees and bake approx 1  hour.
7. Remove from oven  and allow the  covered ribs to sit ( steam )  for another hour.
8. Uncover, remove ribs, and place on grill to reheat.  Brush with your favorite barbeque sauce before serving.
9. Reheat juice and onions that remains in casserole and serve over mashed potatoes.

 

The first time I made these ribs is when Dori came to visit  me in Audubon right after she finished her radiation treatments for breast cancer ( 2007). It was Father’s Day weekend. I was teaching Family & Consumer Science ( Home Ec ) at Norristown High School and mom was staying with us. It was the first time we saw Dori  since Thanksgiving 2006 when mom , Ryan and I flew to Miami  to visit  the Cieply’s to give support.  Faith  also came to visit ; she and Truman were  helping Austin and Caitlin move into Old City Philadelphia, and Faith was going to take mom back with her to VA for the summer.   We set up a long table under the trees in the backyard and Dori helped me put these together. Ryan, Austin, Caitlin, Dori, Faith, Truman , Mom, Tony and I enjoyed a great family moment.   

Now this is the only way I make ribs – but with my little twist. I don’t  use the onions.  Instead of salt and pepper I use Bone Suckin’ Sauce Seasoning & Rub, (a dry rub ) but bake them the same way. The barbeque sauce I use is Bone Suckin’ Sauce.( Bone Suckin.com)  No matter which way you season them, these ribs  will fall off the bone.

 But the best thing about these ribs are the family memories that are attached to the first time this recipe was shared.