Bar-B-Barn Ribs
Submitted by B-Bop
Tender pork ribs marinated 24 hours in a thick brown sugar and applesauce barbecue sauce with a hint of cinnamon. Baked low and slow under foil, these fall-off-the-bone ribs need zero grill skills.
YIELD
2 servingsPREP
20 minCOOK
90 minREADY
90 minThese ribs are all about patience and payoff.
You mix up a thick, sweet sauce built on brown sugar, applesauce, and ketchup with a whisper of cinnamon that makes people ask “what IS that?" at the dinner table.
Slather it over the ribs, cover them in foil, and let them sit in the fridge for a full 24 hours so the flavors sink deep into the meat.
Then straight from cold to oven, still covered, baked low and slow until the meat practically slides off the bone.
No grill, no smoker, no babysitting. Just pure, sticky, finger-licking results.
Kitchen Tips
- Flip the ribs a few times during the marinade so every surface gets coated
- Don’t peek under the foil while baking; the trapped steam is what makes them tender
- For extra caramelization, uncover the ribs for the last 10 minutes
- Serve with coleslaw and cornbread to soak up the extra sauce
Ingredients
Directions
Place ribs in a pan (not stacked). Pour the sauce (very thick) over the ribs. Put tin foil over the pan. Marinate ribs for 24 hours flipping once in a while to make sure all the ribs are marinated. Then take right from the fridge and bake 1½ hours at 300F leaving the foil on.
Comments
