Joey Harrington's Baby Back Ribs

By Booper-2

Ingredients

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• 4 pounds baby back ribs
• 1 large onion, peeled and quartered
• 3 whole garlic cloves
• 2 bay leaves
• For the sauce:
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 2 cups ketchup
• 4 tablespoons Dijon mustard
• 2 tablespoons molasses
• 4 tablespoons honey
• 4 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• A dash of cayenne pepper

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 6 servings

Preparation

Cut any excess fat from ribs. Place ribs in large pot with enough water to cover. Add onion, garlic and bay leaves to the pot, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let ribs simmer uncovered for 1 hour.

While the ribs are cooking, prepare the sauce: Heat a saucepan over medium-high heat and add oil and onion, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 more minute. Transfer onions and garlic to a medium-size bowl, and add ketchup, mustard, molasses, honey, Worcestershire, vinegar, cinnamon, salt and cayenne. Mix well to combine.

Drain the ribs in a colander and place them in large bowl. Pour sauce over ribs and refrigerate for at least 2 hours (4 is best).

To cook the ribs, place them on a grill over medium heat and cook about 20 minutes, turning and basting frequently. Serve Creamy Corn Potato Mash alongside.

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Cut any excess fat from ribs. Place ribs in large pot with enough water to cover. Add onion, garlic and bay leaves to the pot, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let ribs simmer uncovered for 1 hour.

While the ribs are cooking, prepare the sauce: Heat a saucepan over medium-high heat and add oil and onion, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 more minute. Transfer onions and garlic to a medium-size bowl, and add ketchup, mustard, molasses, honey, Worcestershire, vinegar, cinnamon, salt and cayenne. Mix well to combine.

Drain the ribs in a colander and place them in large bowl. Pour sauce over ribs and refrigerate for at least 2 hours (4 is best).

To cook the ribs, place them on a grill over medium heat and cook about 20 minutes, turning and basting frequently. Serve Creamy Corn Potato Mash alongside.