Directions: |
Directions:Put ribs in a heavy stock pot, barely cover with water (about 1 qt) add 1/2 of onion, cut into wedges. Bring to a boil, cover, turn heat to low & simmer 1 hour or until tender. Cut off any visible fat. Put ribs in a casserole or roasting pan. Add 1/2 C of the pre- cooking water plus the cooked onion, top with barbecue sauce,tomato sauce,brown sugar & mustard. Chop remaining 1/2 onion, spread over top, cover with foil or lid. Bake @ 350º for 1 hour. |
Personal
Notes: |
Personal
Notes: In Columbia Falls, Montana there is a little cafe called the Night Owl. The Night Owl serves pretty standard small town cafe food. But in the back of the Night Owl is a restaurant called.... "The Back Room". The Back Room specializes in ribs, chicken and pizza. The meals all come with the back room "fixins," a couple of those tender little red potatoes, a cup of creamy cole slaw, some baked beans and a big slab of fry bread. Now this isn't the flat biscuit bread we're talking about....this is real yeast bread, it raises as it cooks to make a crispy golden brown outside and a soft, delicious, tasty inside. Served with honey butter, it is to die for! Honestly, sometimes we just order the fry bread to take home, it is that good. Now, how does this story fit in? Well, when we started to have BBQ ribs on the menu in camp, I figured the best solution is just to create our own "back room night"! So, along with the country style ribs, we serve creamy cole slaw, baby red spuds, baked beans and the Salmon Forks version of fry bread (see Debbie's Fry Bread)! Pass a little honey butter for the rolls, sour cream with fresh picked chives for the spuds...well....it's a feast fit for royalty! For dessert, finish off with Llama Snot!
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This recipe for Camp Style BBQ Ribs is from