When I got my BIG Pampered Chef stoneware baker lid, I wanted to figure out what else I could use if for. I found a great idea for doing ribs and roasts in it. As usual, I combined a few recipes before I came up with what I thought turned out best...
BBQ Ribs (works with a roast too)
Rub meat with a mixture of spices (garlic salt, seasoned salt, montreal steak seasoning, chipotle chili powder, pepper, etc – whatever you like! *Red Robin's fries seasoned salt is awesome too!) Put in a stoneware covered baker (I’m sure a domed cast iron skillet or dutch oven would work too) Bake at 400 for 30 minutes, then turn heat down to 250. Bake for another 1 ½ - 2 hours. If the meat is almost falling off the bones - you did it right!
*If you’re doing ribs on the bones, you may want to bake a little shorter time, grill them to help with that great smoky flavor, then baste with your favorite bbq sauce. ( our favorite is Tony Roma's Carolina Honeys)
*If you’re making BBQ sandwiches, (it may also need to cook a bit longer) let the meat cool a bit and then shred with a fork. Serve plain with sauce on the side or pour on whatever sauce you want.
*Works great with country style pork strips, baby back ribs, beef short ribs, pork picnic roast, etc…
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