These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Oven Baked Deep South Barbecue Ribs
From Statesboro Market2Go
<p>These locally sourced ribs are coated in a homemade sauce made from fresh veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: notentirelyaverage.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
FOR THE RIBS:
2 2 1/2 to 3 pound slabs
Pork ribs
1/8 cup
Pepper
1/8 cup
Salt
2 tablespoons
Smoked paprika
1 teaspoon
Cayenne pepper
FOR THE SAUCE:
1 1/2 pounds
Cherry tomatoes
3 cups
Chopped onions
2 cloves
Garlic (minced)
3 tablespoons
Salted butter
1 1/2 cups
Light brown sugar
1 1/2 cups
White vinegar
1/4 cup
Yellow mustard
2 tablespoons
Worcestershire sauce
2 teaspoons
Salt
1 teaspoon
Pepper
IF DESIRED, USE A PREMADE SAUCE
Step by Step Instructions
- Preheat oven to 300 degrees. Line a heavy rimmed baking sheet with heavy duty aluminum foil. Rinse the slabs and pat them dry. Remove the membranes from the back of the ribs with a knife.
- Mix the salt, pepper, smoked paprika, and cayenne pepper together. Generously sprinkle the mixture onto both sides, then wrap both slabs in two layers of foil. Place the slabs onto the prepared baking sheet and bake for 2 1/2 hours.
- Prepare the sauce while the ribs bake: Heat a large cast-iron skillet over medium-high heat. Add the tomatoes and cook for 5 to 7 minutes, stirring frequently. Add the onions & garlic and cook for 5 more minutes (continue frequent stirring). Add the butter and let cook for 1 minute before stirring in the brown sugar. Let sit for 2 to 3 minutes.
- Sauce cont. Let sit for 2 to 3 minutes, then stir in vinegar, mustard, Worcestershire, salt, and pepper. Reduce heat to medium-low, and let cook for 45 minutes. Remove from heat and allow to cool for 10 minutes before transferring to a blender and blending on high for 1 minutes (remove center piece of blender lid to permit steam). Allow 30 minutes to fully cool.
- Mop or baste sauce onto both sides of the rib slabs with 1/2 to 3/4 cups of sauce. Return the ribs to the oven (unwrapped), increase heat to 425 degrees, and cook for an additional 15 minutes.
- Remove the ribs from the oven, let stand for 10 minutes, then cut them into servings.