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BABY BACK RIBS 1  Prep Time: 5 minutes Cook Time: 1 hour 8 minutes Makes: 4 Servings Ingredients For Ribs: 2 full racks (quartered) baby back ribs beef broth or beer 3-4 dry bay leaves handful of peppercorns 1-2 onions quartered Preparation: Place ribs, bay leaves, peppercorns and onions in a large heavy pot or Dutch oven and add enough broth or beer to fully cover the ribs. Simmer over low heat for about an 1 hour or until ribs are tender, remove ribs and set aside. Ingredients For Marinade: 1 c ketchup 1 tsp garlic powder 3 T Worcestershire Sauce 4 T vinegar 1 T pepper 2 tsp (10 ml) mustard Preparation: Combine all of these ingredients together and let the cooked ribs marinate in this sauce for about an hour or longer. Preheat the grill to medium heat. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.  BABY BACK RIBS 2 Simple ingredients and easy preparation make this an excellent recipe. You can warm the sauce to make certain everything is completely incorporated. Definately A Keeper! Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Makes: 4 Servings 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Bourbon Barbecue Sauce, recipe follows Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Bourbon Barbeque Sauce: (Makes: About 1 1/2 Cups) 1/2 cup steak sauce 1/2 cup bourbon or good dark beer 2 tablespoons Worcestershire sauce 1/4 cup packed dark brown sugar 1 teaspoon regular or grainy Dijon mustard 2 pinches red pepper flakes Kosher salt Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks. WHO LOVES YA BABY-BACK?  This rub gives the meat a wonderful flavor, while the braising liquid makes the meat moist and tender. Prep Time: 1 hour 10 minutes Cook Time: 3 hours 25 minutes Makes: 2 Slabs Ribs 2 whole slabs pork baby back ribs Dry Rub:
Braising Liquid:
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 to 3 hours or until tender. If you are using larger ribs they may have to cook up to 4 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount,
as long as the ratio of 8:3:1:1 remains the same. |
