Oven BBQ Ribs

I love to cook and better yet I love to cook for others. We've been asked to help out with making dinner for the single Airmen (men and women) that live in the dorms at RAF Croughton. On the menu- Ribs! Many of us are making ribs and all of us are using our own recipes to create something delicious.

So here's what I've done...I use a recipe from All Recipes.com and found a recipe for oven baked BBQ ribs and I've changed it up a bit for my own personal tastes. Remember...recipes are only a starting point you can adjust anything in them to make it a bit more to your liking.

First off... what I've done is that I have changed the recipe from 6 to 12 servings, and I've changed the recipe measurements from metric to US.

I use Kosher Salt when cooking, it's lighter tasting and volume wise there's less of it (it's lighter weight) than regular granulated salt. So go ahead and use the 2 tablespoons, it's really not going to be a true 2 tablespoons of salt.

I use Colmans dry Mustard as I feel that it really does make a difference when I cook foods and especially when make BBQ sauce. Add an additional ½ teaspoon.

Being that I am living in England and I've been buying things on the economy and they come in metric- I've become accustomed to making slight adjustments. For instance the 2 bottles of generic brand ketchup that I used were 730 grams each and I used the entire bottle (times 2). I also filled said bottles up with water and put that into my huge mixing bowl.

Onions, when I cook with onions, I use RED onions. I think that they are the sweetest onions hence I use them in every recipe unless I'm making French Onion Soup...but that's another recipe. I put in 5 cups of onions instead of the "suggested" 4...red onions make everything taste YUMMY!

Dark Brown Sugar, I used an extra ½ cup.

White Vinegar- added and extra ½ cup

Again I'm in England and the containers are a little different I put in the entire 150 ml or 5.3 fl oz bottle of Lea & Perrins Worcestershire sauce. Again I throw in a brand name because that's what I use.

Meat- I used Pork Ribs, and I cut them to serving portions before I browned them in canola oil (it makes them easier to handle). I sprinkled them lightly with kosher salt and freshly cracked black pepper while in the frying pan. That's why I only used the 2 tablespoons of kosher salt in the sauce recipe.

Stay tuned for pictures later...as I've been taking pictures as I cook today.

Any questions? Please don't hesitate to ask me!