Oven-Roasted COUNTRY-STYLE Boneless Ribs

While I make a LOT of plant-based meals, my family is not vegetarian. We do eat meat quite often. This recipe is one that is a favorite of everyone in my family, and it’s based on several other recipes I’ve toyed with over the years, so you may recognize influences from Korean BBQ as well as Southern BBQ. But no matter where the influences come from, there is no denying that these Oven-Roasted Country-Style Boneless Ribs are mouthwateringly delicious.

Ingredients:

• 3 lbs Country Spare Ribs

• 1/4 cup Brown Sugar or Maple Syrup

• 1/4 cup Reduced-Sodium Soy Sauce or Tamari

• 1/2 cup Water

• 1/2 cup Vegetable Broth

• 1/4 cup Mirin (rice wine)

• 1 small Onion, finely diced

• 4 cloves Garlic, minced

• ¼ tsp freshly ground Black Pepper

• Small bunch of chives, chopped, for serving (optional)

Directions:

1. Preheat your oven to 300°F.

2. If the ribs are really fatty, trim off some (not all) of the fat before laying them out in two large, deep baking dishes and set aside while you make the sauce.

3. In a medium bowl, whisk the soy sauce, broth, water, mirin, onion, garlic, brown sugar, and black pepper together. Pour the sauce over the ribs, evenly dividing it between the two baking dishes/pans. Cover and refrigerate for at least 10 minutes.

4. Cover the pan tightly with foil and bake for 2 hours. Carefully (the steam and liquid in the tray will be hot!), remove ribs from the oven and check the meat.

5. Turn oven down to 275°F. Carefully flip ribs over and bake (uncovered) for another hour. (If your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes)

6. Remove ribs from the liquid and place on a plate to rest for at least 5 minutes.

Optional:

1. There should be at least 1 1/2 cups of liquid in the roasting pan; use this or 1 1/2 cups of bone broth to make a gravy while your ribs are resting.

2. Add a little bit of cooking oil to a large pan and warm it over medium heat.

3. While stirring, add some flour a tablespoon at a time (you’ll need about 2 Tbsp, and gluten-free flour will work just fine). Whisk as you add.

4. Slowly pour in the liquid from the ribs or broth, a little bit at a time, to prevent lumps.  Whisk or stir well.

5. Stir constantly over medium heat until the gravy thickens and reaches the desired thickness.  Add additional broth if it gets too thick.

6. Taste for seasoning and add salt and pepper if desired.