I enjoyed the baked pork ribs I made recently that I decided to throw some more in the oven and try a different sauce. I went with the same sauce base of Worcestershire sauce but added herbs and vinegar for a bbq/steak sauce style. I served these alongside an ear of yellow corn with some truffle salt for a decently light meal with a lot of sauce!
boneless pork ribs
1 shallot – chopped
3 garlic cloves – chopped
1 tbs rosemary – fresh or dried
1 tbs basil – fresh or dried
1 tsp thyme – fresh or dried (sense a trend here?)
pepper – to taste
1/8 cup white vinegar
1/4 cup Worcestershire sauce
1/8 cup – brown sugar packed
In a medium bowl, combine the Wocestershire, vinegar, garlic, rosemary, basil and thyme. i was lazy and used all dried herbs, since I had them handy. Add the brown sugar and some pepper – I like a lot of pepper but just add as much as you like. I went for 2 tsps. If you’re really keen on the bbq flavor, feel free to add a tbs of ketchup. Put the ribs in an oven proof dish, cover with the sauce, making sure to top each with the herbs, etc, to let the flavors soak in. Refrigerate for at least an hour.
Heat the oven to 350. Bake the ribs for an hour, basting at least once with the sauce in the dish. That’s it!
For the corn, bowl a pot of water, drop in the ears and let them boil for 5 minutes. Corn is that easy! Truffle salt just makes an ear of corn perfection.