Since I'm a mom of 3, I don't always have time to fire up the grill and barbecue some ribs. This meal is a nice alternative and can be made using the oven. The carrots are a very simple to make side item that goes nicely with the ribs. I would also recommend serving these with a coleslaw or potato salad. As for the critics: Critic B and Critic A both agree that the ribs are delicious. They also never leave a carrot on their plates! They love the carrots because they are a little sweet and taste "yummy". Critic D loves the whole meal hands down. He loves it even more because he also doesn't have to mess with the grill.
All Over Rating: ****
Marinated Oven Baked Ribs
3 lbs. of Beef Riblets
1 cup Canola Oil (Vegetable Oil may be used)
½ cup Cider Vinegar
3 cups Packed Brown Sugar
1 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Salt
18 ounces of Your Favorite BBQ Sauce
Whisk together the Canola Oil, Vinegar, Brown Sugar, Soy and Worcestershire Sauces,
Garlic Powder, Onion Powder, and Salt in a bowl. In a large baking dish, arrange the riblets and
pour the mixture over them. Cover the dish and let marinade overnight,
Preheat the oven to 300º. Cover the baking dish with aluminum foil and place in
the oven. Cook for 2 hours.
Increase the oven temp to 350º. Remove the aluminum foil and baste ribs with barbecue sauce. Continue cooking for 45 minutes, basting with sauce every 15 minutes. The
riblets should easily separate with a knife and the meat should be tender.
Serve ribs with remaining barbecue sauce on the side.
2 Cans of Sliced Carrots
1 stick of Butter
½ cup packed Brown Sugar
In a medium sauce pan, melt the Butter. Add in the carrots and
brown sugar. Cook, stirring occasionally, until carrots have a glossy
look to them. Serve warm.