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.
Braised Country-Style BBQ Ribs - Paleo, Primal, Gluten Free
BBQ Rub (yields ~1/4 cup):
1 tbsp black pepper
1 tbsp coconut palm sugar
1 tbsp paprika
2 tsp kosher salt
1 tsp chipotle chili powder
1 tsp garlic powder
1 tsp onion powder
3 lbs country-style ribs
1 cup barbecue sauce (see note below)
1/4 cup apple juice
1/2 tsp liquid smoke
1. Rub the ribs with half of the rub (about 2 tbsp), enough to cover them pretty well (it’s not rocket science), then let them sit for 10 minutes. Set the other half of the rub aside for other barbecuing adventures – it works especially well with pork and poultry.
Sharp convection microwave instructions:
2. Preheat the convection microwave to 400F. Place the ribs in a deep baking pan (about 9″) and roast at 400F until starting to brown, about 10 minutes. Flip the ribs and roast for another 5 minutes. As they roast, combine the barbecue sauce, apple juice, and liquid smoke. Pull out the baking sheet and pour the sauce over the ribs. Cover tightly with heavy duty tin foil and set the convection oven to 275F; roast for 90 minutes.
3. Remove the tin foil and set the microwave to roast (top and bottom heating elements on). Roast until the ribs are browned and the barbecue sauce thickens, about 5 minutes, then flip the ribs and roast until the other side is browned, another 5 minutes. Remove from the oven and serve.
Conventional oven instructions:
2. Preheat your oven to 400F. Place the ribs in a deep baking pan and roast until starting to brown, about 10 minutes. Flip the ribs and roast for another 5 minutes. As they roast, combine the barbecue sauce, apple juice, and liquid smoke. Pull out the baking pan and pour the sauce over the ribs. Cover tightly with heavy duty tin foil and set the temperature to 275F; roast until tender, about 90 minutes to 2 hours.
3. Remove the tin foil and set the microwave to broil. Broil until the ribs are browned and the barbecue sauce thickens, about 5 minutes, then flip the ribs and roast until the other side is browned, another 5 minutes. Remove from the oven and serve.
** For the barbecue sauce, you can (and should!) use my recipe, or check your local grocery store to see if they have clean-ish sauces, like this one.
Note: I was paid by Sharp to try their product and develop recipes for it. All opinions expressed are my own.
The Domestic Man 
Sounds like a great microwave oven. I made boneless country ribs yesterday but they took longer in the oven. Yours look tasty.
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Reblogged this on PostDot.
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These look great! I normally never use a microwave but this my change my mind ;)
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Reblogged this on girlinterruptedtoo and commented:
I love ribs……..
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Reblogged this on Foodfhonebook and commented:
Here ya go Teaspoon Willies
Nice idea
Foodfhonebook
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I don’t even eat meat, but I saw this photo and said, “Yum!”
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I have a broken wall oven and have been thinking about getting this Sharp to fill in until kitchen remodel time. Does the baking dish need to be microwave safe if you are going to use the microwave feature? Also, on Amazon today there are no reviews for this model but there are plenty for the smaller one, the 820 (yours is 830). Do you know of any reviews that compare those two? Thanks!
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Hi Cathi, I haven’t seen any reviews that compare the two yet; in fact, I just spent a few minutes trying to find reviews of my model but I couldn’t find anything. It’s a brand new model so it might be a while before the reviews start trickling in. I’m personally a bit confused as to what dishes I can use in it; the manual says it can use any oven-safe dish, including metal, and the rotating dish at the bottom of the microwave is made out of metal, but I’m very paranoid about using metal in a microwave so I haven’t tried it yet! Page five of the manual is probably your biggest help in that regard, here it is: http://s3.amazonaws.com/szmanuals/18e5dbf57b543741096ea73c1254425c
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