Fall Off the Bone Ribs

It's Sunday afternoon, which is our day for a "feast" as Justin (husband) calls it.  Today I am making spareribs!  If you are looking for the smokey flavored, chewing on the bone type ribs then this one is not for you.  This is the oven baked, ooey gooey, melt in your mouth type of ribs...doesn't really get much better.  I will probably do the smoked ribs soon, but not today...

What you need:
4 lb rack of pork spareribs
2 c chicken stock
4 large garlic cloves, peeled and smashed
1/2 to 1 whole white onion(depending on size) chopped however you want because it is just for flavor
3 large carrots, sliced
3 celery stalks, sliced
1 tblsp dried thyme or a handful of fresh thyme sprigs
Salt and pepper
1 bottle of your favorite BBQ sauce (we use Sweet Baby Rays unless we decided to make our own)

What to do:
Make sure you lay your ribs out at least 30 minutes before putting them in the oven and coat them generously with salt and pepper. 
Preheat oven to 300 degrees
Use a fairly large roast pan with lid because you need room for the veggies and the ribs and have room to cover them.
Pour the chicken stock in the pan and add the veggies and thyme.
Lay the ribs over the veggies and cover with the lid.
Bake for 2 hours or more depending on the size of your ribs.  Make sure you check them ever so often to make sure they are not over cooked.
When they get to the point when they are almost falling off the bone, take them out.
Add the bbq sauce and put them back in the oven, uncovered, to thicken up the sauce a bit (about 10 minutes)
You can discard the veggies or have them as a side dish.  As tasty as they are, they are filled with fat from the juices of the ribs. and I prefer not to eat them.
I can eat them right out of the oven, but if you have to have that "grilled" flavor, make sure you put them on the grill before they actually do start falling off the bone or you will have a huge mess.

Hope you enjoy this Sunday treat!