The Minnesota summer always goes by too fast. I originally made these for Memorial Day, here is the recipe by the 4th of July, and before we know it, Labor Day weekend will be here. I love the things we only get in summer…corn on the cob, a good thunderstorm, watermelon, and barbecue sauce all over tiny faces.
I made the ribs a little different than usual…instead of wrapping them in a ton of tinfoil, I baked them on a layer of onions in a casserole dish, tightly covered with tinfoil. The bed of onions keeps the meat from sticking to the pan while adding flavor and moisture to steam the ribs a bit while they bake. The caramelized onions can be eaten or discarded. I seasoned the ribs with a basic rub; the recipe below makes more than you need (you can freeze it for a crock pot pork shoulder). After a couple hours in the oven, you are left with fall off the bone ribs to put on the grill and brush with your favorite barbecue sauce.
Two racks of ribs served about 6 people, 6 very happy people! Happy 4th!!
For the Rub
- ¼ c brown sugar
- ¼ c sugar
- ¼ c paprika
- ⅛ c salt
- ⅛ c garlic powder
- 1 T black pepper
- 1 T ginger
- 1 T Italian seasoning
For the Ribs
- Barbecue Sauce of choice
- 1-2 onions cut in rings
- 2 racks of ribs
- olive or vegetable oil
- Mix rub ingredients in a bowl (you will not need all of it, freeze extra and use for a crock pot pork shoulder roast or to season chicken for grilling).
- Line a casserole dish with onion rings.
- Rinse ribs in cold water and pat dry. Remove the membrane on the back of the ribs, a butter knife works well. Cut the ribs into pieces about 3 ribs per piece.
- Rub the ribs with a little oil and then coat them with the rub. Arrange them on the bed of onions and cover pan tightly with tin foil.
- Bake at 300° about 2 to 3 hours. Check for tenderness with a fork. If your ribs are done earlier than you need them, just leave them in the oven turned off.
- Grill the ribs, brushing them during grilling with your favorite Barbecue Sauce.
- Serve with corn on the cob, cole slaw, watermelon, any other favorite sides, and plenty of extra napkins!