Fall Off Bone Pork Ribs.

Fall Off Bone Pork Ribs

• 1 Slate Pork Spare Ribs
• Spices to taste (black pepper, kosher salt, garlic powder, paprika, cayenne pepper, parlsey flakes), combined as a spice rub
• Extra virgin oplive oil
• 6 cloves garlic, minced or crushed
• 2 yellow onions, chopped
• 2 red peppers, chopped
• 1 poblano pepper, chopped
• 1 jalapeno pepper, minced
• 1 can (14 oz) chopped tomatoes, undrained
• 4 cans (10 oz) condensed tomato soup, undrained
• 12 oz tomato paste
• 3/4 cup apple cider vinegar
• 1/2 cup sour mash whiskey
• 1 teaspoon salt
• 3 tablespoons Worcester sauce
• 2 teaspoons lime juice
• 5 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon dried cilantro
• 2 yellow onions, sliced

Preheat oven to 400 degrees farenheit

Trim fat from the meat. Trim away the membrane.

Rub the pice rub into the meat.

Place meat bone-side up in a roasting pan.

Cook for about forty-five minutes.

While the ribs are cooking, prepare a thin barbecue sauce:

Heat olive oil, and start cooking the garlic, chopped onions and peppers in the oil.

Add chopped tomatoes, 3 cans condensed tomato soup, and tomato paste. Heat to a simmer.

Add vinegar, whiskey, and 3/4 cup water. Raise heat to a medium heat to reduce the alcohol.

Add salt, worcester sauce, lime juica nd brown sugar to the sauce, and stir over medium heat until ready to use on the ribs.

After the ribs have roased for fourty-five minutes, remove the ribs from the oven. Turn heat of oven down to 250 degrees farenheit.

Cover ribs in thin barbecue sauce, on both sides. Replace bone-suide down in roasting pan. Cover with two sliced onions, and pour more watery sauce over the onions. Then cover the roasting pan with foil, to keep moisture in. About 2/3 of the barbecue sauce should be left.

Replace pan into oven.

Cook for about one-hundred-and-fifty minutes.

While ribs are cooking, leave the remaining barbecue sauce on the stove at low heat, stirring occasionally, to thicken it.

Add one more can of condensed tomato soup, 1 cup of water, honey, and the cilantro to the sauce. Simmer and thicken the sauce.

Remove the ribs from the oven. Remove the foil cover. Carve each rib from the rack, and replace with the ribs resting on top of the now soft onions and soupy sauce.

Pour the thicker barbecue sauce over the ribs. Leaving the roasting pan uncovered, replace into 250 degree oven for thirty minutes.

Remove pan from oven, plate the onions and ribs, and let stand for five minutes before serving.

Serves: 3

Preparation time: 275 minutes