Monday, March 03, 2008

Referral Stress Reliever

The referral roller coaster ride this month is one of the better ones. We try not to think about it too much but really, who's kidding who? It does matter and not just for us... We can't even begin to imagine the stomach churning going on for our January 4th, 5th and now 6th friends. Our best wishes and prayers are with you all. Maybe you can try a little comfort food while you Wait for the news...

Saturday we had BBQ Pork Ribs prepared oven style. I love them best prepared on the grill, the taste and texture is to die for. However, for super tender, fall off the bone ribs, the oven method works wonders. And it's easy. You could of course, fix these in the oven and then finish them off on the grill or you can simply relax with a glass of wine and let the oven do all the work. As I remember, we relaxed with a glass of wine :)


Poppy’s Pork Ribs


4 Lbs Pork Ribs

Poppy’s Pork Rub

Poppy’s Red BBQ Sauce


  1. Preheat oven to 300 degrees F
  2. Remove membrane from bony side of ribs
  3. Apply rub to both sides of ribs
  4. Using baking sheet, lay ribs on two layers of foil, shiny side up and meaty side down
  5. Cover ribs with two layers of foil, shiny side up
  6. Bake for 2 ½ hours or until meat starts to shrink away from the bone
  7. Remove from oven
  8. Heat broiler
  9. Remove foil cover, arrange ribs bony side up
  10. Brush on Poppy’s BBQ Sauce
  11. Broil for 1 or 2 minutes until sauce is bubbly
  12. Turn ribs over
  13. Brush on Poppy’s BBQ Sauce
  14. Broil for 1 or 2 minutes until sauce is bubbly

Poppy’s Red BBQ Sauce

1 Cup apple cider vinegar

1 Cup ketchup

3 Tablespoons packed dark brown sugar

1 Tablespoon yellow mustard

1 Tablespoon molasses

1 Teaspoon sea salt

½ Teaspoon red pepper flakes

Best when mixed together and allowed to stand overnight. *If you do not like vinegar based BBQ sauce, you are not going to like this. On the other hand, if you do - then give this a try! I have a hotter version if you want it...

Poppy’s Pork Rub

¼ Cup brown sugar

¼ Cup paprika

2 Tablespoons black pepper

2 Tablespoons sea salt

1 Tablespoon cayenne pepper

2 Teaspoons dry mustard

May be dry stored 1-2 months in sealed container.

(Poppy is what my granddaughters call me)


OH MY #6 said...

Looks pretty yummy!


Debz said...

Looks delish!
Ps. Made my cherry pie! Yum is all I can say!

Isabella's Mommy & Daddy(Kim & John) said...

I think I need to come over and eat with you guys...
You cook the most amazing dishes...
Have a Great Week...
Let's hope that it is the 6th...
I want this year to go by faster then 2005...
Have a Great Week...

Donna & Joe said...

Ford, those ribs look amazing. Thanks for sharing the how tos. We had ribs last night for dinner too, but not homemade this time. I guess we were all looking for some comfort food.

Donna :)

Briana's Mom said...

My mouth is watering...

Kristy said...

Looks yummy!!!


Gail said...

That looks good!!
I would have loved to share dinner and a glass of wine with you while waiting to hear if I was in or not!
Too bad your so far away! : )

Brian & Ruth said...

So glad to see that Jan '06 is finally listed in the referrals! We are moving up in the world, don't you think?! Let's hope for 8 days or more in the next several batches to receive ours by June - who knows we could even see May if they really go hog-wild and match 12+ days in the next few months. Bring it on, I say!