Seniors, NEVER Grill Your Ribs Again — Try this Old MOUNTAIN Roaster Trick

Get my printed cookbook: 36 recipes, 60 kitchen methods: https://vernasbook.com If you have ever stood over a hot grill all afternoon and carried in ribs that were black outside and stubborn at the bone, that was not your cooking. That was the tool you were handed. My mother never owned a grill. She made ribs every third Sunday from hog killing time straight through to spring, with a roaster, a lid, and one thing she laid underneath that hardly anybody does anymore. Stay to the end for that part. 🍖 MY MOTHER'S OVEN RIBS (one big slab of spare ribs) • 1 big slab of spare ribs (baby backs work too, they just finish sooner) • 1 tablespoon salt • 1 tablespoon brown sugar • Black pepper, a good grinding • About 1 quart sauerkraut, drained a little • 1 onion, sliced • 1 apple, cut up, optional (nice in the fall) THE SAUCE: 1/2 cup ketchup, 1 tablespoon brown sugar, a splash of vinegar, 1 spoonful of drippings from the pan 🔥 THE METHOD 1. Flip the slab and pull the thin silvery membrane off the bone side. Butter knife under a corner, paper towel to grip, one sheet. 2. The night before: rub with the salt, brown sugar, and pepper. Leave on a plate in the refrigerator until the next afternoon. 3. Spread the kraut in the bottom of a roaster or deep pan. Lay the onion (and apple) on top. 4. Ribs on top, bone side down. Lid on. If you have no roaster, seal a deep baking pan tight with foil. 5. Oven at 275, middle rack. Spare ribs 2 1/2 to 3 hours. Baby backs about 2 hours (start checking at 1 1/2). Do not lift the lid to peek. 6. Done when the slab bends easily and the surface cracks when you lift it from the middle with tongs, and a bone at the end turns loose when you twist it. If it holds fast, 30 more minutes. 7. Lid off. Brush on the sauce thin. Uncovered at 400 for 15 to 20 minutes, or under the broiler about 5 minutes, watching the whole time. 8. Rest on a board 10 minutes. Turn bone side up and cut straight down between the bones. 🥄 THE HONEST WORDS • Own a real smoker and know how to run it? Keep running it. Smoke is a flavor an oven cannot make. • Cannot stand sauerkraut? Sliced onions and an apple do a good share of the work. Less acid, so add half an hour. • Slow cooker: kraut on the bottom, ribs on top, low for 6 hours, then onto a pan under the broiler with the sauce. • Want them firmer than fall-off-the-bone? Pull them out 30 minutes sooner. If this saves you a platter of black, tired ribs, I would take a subscribe as a personal kindness. It costs you nothing and it helps me keep making these for you. Have a blessed day and please subscribe for more 😊 -Verna CHAPTERS 0:00 The ribs your grill ruined 1:44 The cut: spare ribs vs baby backs 2:39 Pull the membrane 3:42 Why a grill fails ribs 5:35 Salt the night before 6:26 The lid and 275 degrees 7:29 The bend test and bone twist 8:46 Sauce in the last 20 minutes 9:45 Rest and carve from the bone side 10:12 The sauerkraut bed 12:19 Honest words: smokers, baby backs, slow cooker #ribs #oldfashionedcooking #southerncooking #appalachiancooking