NOTE: This was one of the first recipes I ever blogged here many years ago and before I knew what I was really doing. LOL I suppose I could do more editing and shoot new shots… but I kinda like this old memory just the way it is.
I have edited today (8-2-2023) to put the recipe in printable format for those who’d like that. These were a favorite of my nephew Wyatt growing up, and one of the first things I taught him how to make! Oh what fun memories…
2-10-14
Mercy! I’m about d.o.n.e. with this winter… snow, cold, icey mix… and power bills that may necessitate selling off body parts to pay for….
here in central North Carolina, here we go again. I did the obligatory grocery store stomp earlier. In some ways, I must secretly admit I kinda like all that frenzy in there. I love grocery stores and grocery shopping anyway, and days like this make it a social event. A couple of weeks ago, you may remember getting a post from me and the snow cocktails I had fun creating during our last “event.” I have a couple of ideas for this week too… something Krispy Kremeish and something Cheesecakeish, so stay tuned for those.
But there is just something inside me that begs for MEAT… hearty MEAT, during inclement weather. I guess the cavewoman in me comes out and puts me into survival mode, and chunks of marbled meat on big bones fills the bill. I thought I had blogged these before, but when I came here today to share with folks, low and behold, I find I have been derelict in doing that. So without further delay, because you do need to get to the store for your ribs and the 2 or 3 other things you’ll need, here ya go. I hope some of you will throw some of these in your oven this week while homebound, and be sure to leave that oven door open when done to take advantage of that free heat as the oven cools down.
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Ribs... for the winter that won't quit!
Ingredients
- Beef Ribs a rack or two
- 1 jar/bottle favorite thick BBQ sauce
- 1 can French Onion Soup
- 1 turkey size roasting bag
Instructions
- Preheat oven to 400. (No higher as that is the max temp for roasting bags.)
- Place roasting bag on top of roasting pan.
- Place ribs into the bag. You can put whole racks or cut into smaller bone racks as well.
- Pour soup over ribs.
- Pour BBQ sauce over ribs and spread to cover. (I usually just reach in and do this with my hand.) NOTE: If you put sauce on before soup, the soup will "wash" the BBQ sauce off of the ribs.
- Twist and tie bag. Cut a few slits into the bag per directions to vent.
- Cook for 30 minutes, then reduce temp to 300 and cook another 45-60 minutes. (If you cook a LOT of ribs, you'll need to add more time.
- Let stand 15-20 minutes. In about an hour and a half or so, you'll have the best fall off the bone ribs ever! Give a good brushing with the sauce and serve it in a side bowl for those who want more!
