Superbowl Sunday: Baby Back Ribs

[Melissa Burnell]

6 lbs pork baby back ribs

4 ounces tap water

BBQ Sauce (use 1 1/2 pints)

1 1/2 teaspoons olive oil

1/4 cup Spanish onions, chopped finely

1/8 cup scallions, chopped finely

1/4 cup fresh green peppers, chopped finely

2 garlic cloves, pressed

1/2 cup brown sugar

2 teaspoons chili powder

2 teaspoons dried oregano

1 teaspoon ground cloves

1 teaspoon cayenne pepper

1 teaspoon dry mustard

1/4 cup fresh lemon juice

1/3 cup worcestershire sauce

1/3 cup balsamic vinegar

1/2 cup crushed tomatoes

2/3 cup chili sauce

1 1/2 cups ketchup

1/2 cup dark molasses

4 tablespoons honey

3 tablespoons Red Devil Hot Sauce

Remove back sinew of the ribs (that layer of thick white skin on the

back of ribs).

Sear the rack on a hot grill on both sides,.

and place in roasting pan.

Combine water and BBQ Sauce, and pour over ribs.

Bring ribs to a boil on stove.

Preheat oven to 350.

Cover with foil, and braise in oven until tender, but not falling off

bone.

BBQ Sauce:.

Heat oil in pot.

Chop onion, scallions, and peppers. Saute in heated oil for about 5

minutes.

Add garlic, sugar and dry ingredients and stir.

Add liquids and stir.

Simmer for about 3 hrs., until flavors are.

properly melded.

Adjust seasonings to your taste.

[Author]

Posts