Grandma Chics Oven Ribs 1968 Recipes

GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS

Steps:

• Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
• Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
• Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
• While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
• Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
• Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
• Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.

GRANDMA CHICS OVEN RIBS 1968

Steps:

• Combine brown sugar, celery seed, chilli powder and salt to make a rub.
• Rub all over racks of ribs, both sides.
• Lay in a roasting pan.
• Place in oven uncovered at 350 degrees and bake for 45 minutes, turning and rotating every so often.
• Drain off some of the fat if desired.
• Combine the two 10 ounce cans of tomato soup with water, vinegar.
• Pour over all the ribs after the 45 minutes is done.
• Cook now covered for 2 1/2 hours basting and turning every so often.
• Can brown more uncovered the last half hour of cooking.
• This can also be done wrapped in foil on the bbq.
• cooking first with the rub in sealed foil, opening and resealing with the liquids, that is how we always made them for the cottage outings.