This recipe is my own bbq sauce and rib recipe for the microwave. Craving ribs and don't want to wait hours for them to slowly steam in the oven? It still takes time because pork must be thoroughly cooked but a lot less time.
This is real simple and so tasty and the bbq sauce is freezable too. I normally double or triple this recipe. There is at least enough sauce in the can of Italian tomato sauce to double it. You can use your own tomato sauce as well which I do when I have a batch made. Just measure it out as the amount in a large can of store bought sauce. This is the recipe for a single batch. The ribs take about 40 minutes to cook in the microwave but still a lot faster than the oven and easier.
Start off with ribs. Buy a rack of ribs. Cut spareribs into individual ribs. Simply cut through the meat between the bone. This makes nice finger food size pieces. Great for parties or buy riblets. Usually riblets are very inexpensive and you can cut them up as finger food too. Once cut, put them on the bottom shelf of the fridge (they are raw, raw must go on the bottom shelf) until you need them in a few minutes. Never leave them on the counter.
Now you need the sauce. Ingredients:
8 oz of Hunts "Italian" Tomato Sauce
2 tablespoons of Instant Onion Flakes
1 tablespoon of brown sugar
1 teaspoon of Worcestershire Sauce plus a few dashes
1 teaspoon of mustard (French's or whatever)
1/2 teaspoon of salt (your can omit the salt)
1/2 teaspoon of pepper (this can be reduced if you want)
1/4 teaspoon of Hot Pepper Sauce (can be omitted or use flakes like I do at times)
1/8 teaspoon of Garlic Flakes
a whack of ribs
That's it for the sauce.. mix it all together and let it sit for a bit so the onion and garlic flakes will absorb the sauce a bit. Not long.. This keeps in the fridge if you want to make it ahead.
Arrange the rib pieces in a large microwave dish. If you have a flat microwave dish use it. I have a large oval plate that works great for this.
Cover with wax paper and cook for 14 minutes on 70 (roast) then drain the fat. You should always get rid of the excess fat floating in the bottom of the dish.
Next, flip over to cook the underside for another 14 minutes on 70 (roast) covered. When finished drain the fat off again.
Next, baste underside (which is face up) with the BBQ sauce you made, flip over the pieces of ribs and baste the top with sauce also. Place wax paper over and cook again for 9 minutes on 70 (roast).
Let stand for 5 minutes and enjoy! Put any remaining sauce in a small tub and label it and put it in the freezer. It keeps well.
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