On the photo sharing network, Instagram, there are insider hashtags that have been circulating around since when they first launched the app. One of those tags is a #latergram – a photo you’ve taken before but maybe didn’t have a chance to post right away. This is recipe and blog post deserves a #latergram hashtag. A lot has been going on in the Socarras household: an unexpected trip to Miami and countless hours on the weekend running to open houses (read: we’re looking to buy a house). I made this recipe a long time ago, but I’m pretty sure it’s as delicious as I remember. Hopefully, I’ll manage to get back into the swing of things, but until then..a recipe for ribs and Chipotle rice courtesy of Pinterest blogger With a Side of Sneakers.

Ingredients
Serving size 4 people 

1 1/2 lb pork spare ribs
1 cup homemade barbeque sauce (I like this recipe here)

Directions

Disclaimer: Ribs in the oven can be made several different ways, and my version below is a bit of a short cut. Just Google “ribs baked in oven recipes,” and you’ll get countless results that do a better job explaining how to get the “fall-off-the-bone” texture everyone desires. But, this is one of those things I haven’t mastered since my regular recipe routine focuses on veggies and grains. Either way, I was happy the way these turned out, so hope that if you follow my recipe closely, yours will, too. Just don’t say I didn’t warn you.

Preheat oven to 300 degrees. Line a baking sheet with foil and arrange the ribs on the sheet. Generously season the ribs with salt and pepper and brush BBQ sauce on ribs. Place the baking sheet in the oven and bake for 2 hours. Periodically remove ribs from the oven and brush with the BBQ sauce.

When ribs are finished baking and are tender, add another layer of sauce before serving. Serve with Chipotle rice.

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