First Down Baby Back Ribs
Photo by: Steven Mark Needham
These baby backs cook in a smoky, chili-flavored BBQ sauce, which works well with the other sauces on the menu.
ingredients:
For the sauce:
2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons molasses
2 tablespoons each Tabasco and Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup dark-brown sugar
2 teaspoons smoked paprika
2 teaspoons minced garlic
Salt and black pepper to taste
4 racks (about 2 pounds each) baby back ribs
Salt and black pepper to taste
2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons molasses
2 tablespoons each Tabasco and Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup dark-brown sugar
2 teaspoons smoked paprika
2 teaspoons minced garlic
Salt and black pepper to taste
4 racks (about 2 pounds each) baby back ribs
Salt and black pepper to taste
directions:
1. Preheat the oven to 350°F.
2. Prepare the sauce: Combine all the sauce ingredients in a heavy, nonreactive pot over medium-low heat. Cook, stirring, to heat through and for flavors to blend, about 5 minutes. (Do not boil.) Strain the sauce to remove garlic. Cool to room temperature. Use the sauce immediately or refrigerate, covered, for up to 2 weeks. (Makes about 3 cups.)
3. Place the ribs, meaty-side up, in baking pans to fit. Season well with salt and pepper and cover ribs with 2 cups of the sauce, brushing all over. Bake for 1 hour, basting with the remaining cup of the sauce after 30 minutes.
4. Cut the ribs apart and serve immediately in bowls.
KITCHEN COUNTER:
Serves 8. Per serving: 510 calories, 29g carbohydrate, 27g protein, 32g fat, 120mg cholesterol.
Next up: Michael's Potato Salad
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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