Baby Back Ribs

By boscobojo

Ingredients

• Three 2 lbs. racks baby back ribs, cut into 6 equal portions
• 1/4 cup plus 1 tsp. apple cider vinegar
• 1 tsp. salt
• 1/4 cup spicy brown mustard
• 2 Tbl. dark brown sugar
• 1 Tbl. Worcestershire sauce
• 1 Tbl. olive oil
• 3/4 tsp. chili powder

Preparation

Step 1

Preheat oven to 325 degrees. In a 6 quart oven proof pot, stand the rib sections upright to form a circle. Add 1/4 cup vinegar, the salt and 1 qt. water; bring to a boil over high heat. Lower the heat to low, cover and bake until tender, about 1 1/2 hours; transfer the ribs to a plate.

Meanwhile, in a small bowl, whisk together the mustard, brown sugar, Worcestershire sauce, olive oil, chili powder and remaining 1 tsp. vinegar.

Preheat a grill to medium. Brush the meaty side of the ribs with half of the sauce and place meaty side up on the grill. Cover and cook, turning occasionally, until lightly charred, 10 to 15 minutes. Brush the ribs with the remaining sauce before serving.