Craving some luscious, caramelized, delicious ribs, I stopped at the store after church and picked up a package of Country Style Pork Ribs and a bagful of fresh brussel sprouts.
Baking low and slow in the oven allows for a fork tender meat that is buttery and meaty. I placed the ribs in a foil lined baking dish after sprinkling them with salt and pepper. Then I covered the pan to allow the steam to tenderize the meat as it cooked. The pork ribs baked in the oven for 3 hours at a low 275 degrees.
After the meat was nice and tender, I removed the pan from the oven and placed the ribs on a cookie sheet lined with foil (don’t discard the original pan because we are cooking the brussel sprouts in it). I then basted the ribs with my favorite (store-bought, shhhhh) bar-b-q sauce. OK, sometimes I use premade stuff, not that often, though! I then broiled one side for about 10 minutes to allow the sauce to caramelize and then turned the ribs over and repeated the steps.
Brussel Sprouts have a bad rap. I think its because they probably are not cooked in an appealing way. With the original pan I used for the ribs, I discarded most of the grease that had dripped from the ribs. After pealing the outside leaves from the brussel sprouts, I tossed them into the pan with the remaining bit of grease. Adding a pinch of salt and pepper, I roasted the brussel sprouts for about 30 minutes allowing them to soften and caramelize. Um, yummy!
This mouth-watering dish was a little time consuming baking wise, but fairly simple preparation wise.
Try it, I think you’ll like it!