Friday nights at my house are almost always deemed Pizza Night. We love this one consistency in our weekly meal planning. And also at the end of a long work week, my husband and I usually find ourselves looking for a simple, no decision making …
Cold weather and busy work days sometimes make it a bit hard to get a fast dinner ready on a week night. This fast soup is the perfect remedy! I take your typical store bought 25 cent ramen packet, toss out the weird ‘chicken’ flavor …
I met my husband almost ten years ago (!?!?!) and his family shortly thereafter. Drew’s mom, my mother-in law, Debbie, makes some of THE BEST Pork Ribs. Like seriously, I never really liked BBQ sauce as a kid but these ribs changed that (my unbreakable bond with Ketchup has a much longer history) These ribs were probably served at one of the very first dinners I ate with the Hitchcocks, and let me say, paired with Montgomery Inn BBQ was a such game changer! I probably could have asked sooner, but I don’t think I had the courage to ask her for the (in my mind) super secret ribs recipe until after Drew and I got married.
And yes, I also double checked she was OK with me sharing it too 🙂 !
The simple ingredient list is this: Pork Ribs, Thyme, Garlic Powder, Salt, Pepper, and BBQ. Want it even easier? There is effectively no measuring! We just eyeball it, and give thin even layers of each spice on both sides of the rib meat. Add enough water to cover the bottom of the pan, cover, and bake at 275 degrees for 3 to 3 1/2 hours, heat the BBQ, and serve! Today I fed these ribs to my hubby with a side of asparagus, but the best sides are warm kettle chips and buttered broccoli! (As you may have just guessed, this is what Debbie always serves as sides!)
Wondering what the ‘eyeball’ measuring looks like? Go to 01:25 in the above video for a demonstration!
These ribs are the most requested dinner that my husband and I give Debbie anytime she asks. I even served them on Christmas Day when I hosted my side of the family for dinner! All around, everyone loves them!
A few key secrets I have for choosing the perfect ribs at the store:
look for the thickest meat filled ribs
gander at the white bits of fat
the meat should be marbled with fat when you look at the side of the meat
the outside should be mostly the pink/red pork color, should not be a solid white layer of fat (I give the completely opposite tip for my pork belly)
try to pick a rack with smallish bones (the meat is what you really want!!!) you do this by really feeling the meat
aim for about 1 pound/person
this provides room for shrinkage as the fat cooks away, allows for the weight of the bones to be removed, and usually provides enough leftovers for me to have lunch tomorrow 😉
For us, Montgomery Inn BBQ sauce is the way to go. I am not sponsored to say this, their sauce is just truly that good. It is very smooth, thick, and has a sweetness balanced by a bit of a vinegary tang–overall very mild, not spicy! My In-Laws have lived in/near Cincinnati for their whole lives and I have spent basically all of my adult years both in Cincinnati and with the Hitchcocks so this Cincy based hometown BBQ just maybe has something to do with our preference for this brand. Please tell me in the comments if you have a favorite BBQ!
Super Easy Pork Ribs
Pork Ribs, super meaty
Water (for baking)
Montgomery Inn BBQ
Set out all ingredients, take Pork Ribs out of packaging
Use super scientific eyeball method of measuring to add thin layers of thyme/garlic powder/sale/pepper to both sides of ribs. See 01:25 in video for visual reference
Add enough water to cover the bottom of the baking pan, cover with foil
Bake low and slow: 275 degrees for three to three and a half hours for maximum meat-falls-off-the-bones tenderness