Baby Back Ribs

Photo by Roger B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    racks baby back ribs

  • 1

    clove garlic, minced

  • 1

    medium onion, minced

  • 5

    tablespoons butter

  • 2 1/2

    cups catsup

  • 1/2

    cup dark corn syrup

  • 1/2

    cup honey

  • 1/2

    cup pineapple juice

  • 1/3

    cup cider vinegar

  • 1

    cup brown sugar, firmly packed

  • 2

    tbs. spicy mustard w/horseradish

  • 2

    tbs. Worcestershire sauce

  • 1

    tbs. chili powder

  • 2

    tsp. salt

  • 1

    tsp. cayenne pepper

  • 1

    tsp. liquid smoke

  • 1/2

    tsp. black pepper

Directions

Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft. Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely. Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!) Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy! Drippings Suggestions: Pour drippings through a sieve and bring to a boil. Lightly brush slices of ciabatta or other Italian bread on both sides with drippings. Place on grill to toast, turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.

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