This is one of those family “meat n’ potato” recipes that makes me really happy. Nothing says Sunday dinner like the smell of this wafting through the house when you walk in the door after church.
2 – 3lbs of pork spare ribs (aka country style ribs)
5 medium russet potatoes, peeled and cut into 1-2-inch pieces
16 oz. bag baby carrots
1 T. vegetable oil
1 1/2 C. T Ketchup
1 tsp. Tabasco sauce
1 T. brown sugar
1 tsp. dry mustard
1/4 C. water
1. Preheat the oven to 325 degrees F.
2. In a medium bowl mix the ketchup, Tabasco, brown sugar, mustard, and water. Salt and pepper to taste. Set aside.
3. Add oil to a ceramic or cast iron dutch oven, and heat on stove (med-high).
4. Season ribs with salt and pepper on all sides.
5. Add ribs to hot dutch oven and quickly seer them on all sides (ends included) to lock in the juices.
6. You have 2 options at this point. You can throw the potatoes and carrots in now and pour the sauce over everything, or let the meat and sauce cook for an hour and then mix in the veggies. The difference is that when the potatoes and carrots cook for 3 hours, they get quite soft and mushy (which some people like), but when they cook for 2 hours, they are more firm and stay together better. I personally like to let the meat cook an hour before I put the veggies in.
7. Cover with lid and place in 325 degree oven for 3 hours. Don’t forget to add your veggies after 1 hour of cooking if you reserved them- Take the dutch oven all the way out of the oven, place veggies inside and gently stir to get them down into the BBQ sauce.