Slow Cooked Jammy Ribs
Ribs are a forever summer food for me. I know they require hours in the oven, which doesn’t seem appealing in the hot summer months, but it just works. The pull apart ribs, served family style with some sides and the required bowl of watermelon is our family’s unofficial start of summer feast. The sauce is finger licking good and so easy to stir together. If you have extra, don’t be afraid to try it on chicken thighs or even salmon. You won’t regret it.
Ingredients:
Makes 4-6 servings.
2.5 pounds baby back or St. Louis ribs
Dry-ish rub:
2 tablespoons of brown sugar
1 tablespoon of salt
1 tablespoon of garlic powder
1 tablespoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of mustard
1/4 teaspoon of red pepper flakes (or less if spice is not appreciated in your house :)
Jammy BBQ Sauce:
1/2 cup raspberry jam
2 tablespoons of tomato paste (or ketchup ;)
1 tablespoon of worcestire sauce
1 tablespoon apple cider vinegar
1 teaspoon mustard
salt and pepper to taste
Directions:
Preheat your oven to 300 degrees F and grab a baking dish large enough to fit the ribs in. You may need to cut the rack in half to fit in the oven, that’s ok! In a small bowl, combine the dry rub ingredients. Put the ribs in the baking dish and use your hand to coat the ribs in the mixture. Pour about 1 cup of water around the ribs (not over!) and cover the baking dish with foil. Pop them in the oven and let them cookfor about 2 hours. While they are slowly cooking, combine all of the jammy bbq sauce ingredients in a small bowl and set aside.
Take the ribs out of the oven after the two hours and remove the foil. Pour half of the sauce over top and increase the heat to 375, cooking the ribs for another 20 minutes. Finally, pour the rest of the sauce over top and turn the broiler on and cook the ribs until they get little burnt bits and the sauce is nice and caramelized. Let them cool for a few minutes and enjoy!
