oven essentials: heavenly pork loin ribs

How To Make oven essentials: heavenly pork loin ribs

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a good study, ovenproof pot with a lid. My recommendation would be a medium-sized Dutch oven.
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  Step 3
  If you do not wish to make the BBQ sauce, no worries. Either make one of your own, or pick up your favorite store-bought variety… Sweet Baby Ray’s comes to mind.
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  Step 4
  You want the ribs submerged in the liquid. So, if you need more, feel free to add it. In my case I needed about another cup of liquid, so I added 1/2 cup additional water, and 1/2 cup additional beer. This is a recipe for a pork braise; it is not a recipe for rocket fuel. The ratio of beer, to water, to stock, does not have to be exact. Have fun with it. Just remember to take notes on how you changed things up.
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  Step 5
  Gather your Ingredients (mise en place).
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  Step 6
  Add all the ingredients for the rib bath into a large pot, and bring up to a simmer.
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  Step 7
  Add the ribs, and simmer, covered, (not boil) for 1 hour.
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  Step 8
  Remove from heat, add the red potatoes, cover, and allow to sit for an additional hour. In this stage, you are not over heat... just letting the pot sit, and slowly cool.
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  Step 9
  While the ribs are sitting there doing nothing, add the BBQ sauce ingredients to a small saucepan, bring to a simmer, then remove from heat, and reserve.
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  Step 10
  About 1/2 hour before the ribs are ready, place a rack in the middle position, and preheat the oven to 325f (165c).
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  Step 11
  Remove the ribs, and taters from the pot. Then, strain the solids, and add them to the ribs.
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  Step 12
  Return the ribs, and solids to the empty pot.
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  Step 13
  Add the BBQ sauce, and toss with a pair of tongs, or fork, to coat.
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  Step 14
  Cover and place into the preheated oven, until the ribs are fork tender, about 1 to 1.5 hours.
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  Step 15
  PLATE/PRESENT
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  Step 16
  Serve the ribs with the taters, and onions, crusty bread, and some extra sauce. Enjoy.
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  Step 17
  Keep the faith, and keep cooking.
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