As you may remember from my Roasted Brussels Sprouts recipe from a couple weeks ago, I’ve been tinkering with the new Sharp convection microwave, running it through its paces to see how it can apply to an everyday kitchen. In addition to your typical microwave features, the convection microwave also acts as a convection oven and a roaster.
So when coming up with possible recipe ideas, I decided to make a dish that is just about the opposite of what you’d expect to come out of a microwave – barbecue ribs. The microwave worked exceptionally well, since the convection feature tenderized the ribs and the roaster crisped them up before serving. Conventional oven instructions are also provided below.
Country-style ribs were an easy choice, since their connective tissue breaks down during the braising phase, which creates very tender ribs with minimal time. They are cut from the pig’s shoulder blade section; in fact, the bones you see in the ribs aren’t ribs at all, but cut pieces of the shoulder blade itself.
In support of the Sharp convection microwave, I’ll be participating in a live Twitter chat tomorrow (June 17th) at 3pm EST; to join in on the conversation, simply follow the #SharpNewWave hashtag tomorrow. They’ll be giving away a microwave during the chat, which is pretty awesome, so be sure to swing by.