The convo tonight at the ballpark turned to important things. Number one on the list: What’s for dinner?
If I don’t plan early in the day, it’s drive thru, or quesadillas, or grilled cheese with tomato soup. Again.
I came up with this dish for Boneless Pork Ribs with Apple Cinnamon barbecue sauce last week. Served it with some rice I threw in the rice cooker and a salad. My inspiration? Boneless ribs on sale for about $2.50 per pound.
Boneless Pork Ribs with Apple Cinnamon Barbecue Sauce
- 2 1/2 lbs pork boneless ribs
- salt and pepper
- 1 tablespoon olive oil
- 1 small apple cored and chopped
- 1/2 cup onion chopped
- 1 clove garlic crushed or minced
- 1/3 cup honey
- 1/4 cup ketchup
- 1/4 cup steak sauce I used HP
- 1 teaspoon cinnamon
- 3 tablespoons cider vinegar
Set rack on lower half of oven. Preheat oven to 350 degrees.
Heat heavy pan over medium high heat. Add olive oil and ribs seasoned with salt and pepper. Brown ribs on all sides quickly, remove from pan and set aside. Turn heat down to medium and add apple and onion. Cook for about 3-4 minutes until softened. Turn off heat. Add garlic. Cook in hot pan for about 1 minute or until fragrant. Add remaining ingredients to pan. Stir until combined. Add ribs back to pan and turn to coat with sauce.
Cover pan with foil and lid. Place pan in preheated oven, shut oven door and reduce heat to 250 for 3 1/2- 5 hours.
Turn oven off and leave meat in oven until ready to serve. As long as meat is covered tightly, it may stay in the oven for 2-3 additional hours.
-If you are in a hurry, skip the browning step, mix everything except the meat and olive oil together in a bowl. Place the meat in a lightly greased oven proof pan. Season with salt and pepper. Cover with sauce. Cover pan with foil and a lid. Bake as directed.