Baby Back Ribs

By Nemo

Make tender pork ribs by starting them in the oven and finishing on the grill with homemade barbecue sauce.

Ingredients

• BARBEQUE SAUCE:
• 6 pounds baby back pork ribs
• 2 cups water (optional: Baby Back Braising Liquid)
• 4 cups (32-ounce bottle) tomato ketchup
• 1/3 cup finely chopped onion
• 1/4 cup brown sugar
• 3 Tablespoons lemon juice
• 3 Tablespoons rum
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons liquid hickory flavoring
• 2 teaspoons Tabasco

Preparation

Step 1

Preheat oven to 350 degrees F.

Remove the membrane from the back of the racks of ribs (membrane can be removed easily by gripping it with paper towels and pulling off).

Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.

Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce.