Barbecued Baby Back Ribs Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Onions | 1 Cup (16 tbs), finley chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Catsup | 2 Cup (16 tbs) | |
| Red wine | 1 Cup (16 tbs) | |
| 1/4 cup firmly packed dark brown sugar | ||
| Dijon Mustard | 2 Tablespoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Lemon peel | 2 Tablespoon, grated | |
| Chicken stock or water, as needed | ||
| 4 pounds baby back pork ribs | ||
Directions
In a saucepan over medium heat, heat the olive oil and butter.
Add the onions and garlic and saute until limp.
Add the remaining ingredients except chicken stock and ribs, in the order listed, and bring to a boil.
Lower the heat and simmer, uncovered, for 1 hour, stirring occasionally to prevent sticking.
Add chicken stock as necessary to achieve the desired consistency.
Keep the sauce warm or refrigerate for later use.
Preheat the oven to 300°F.
Place the ribs in a large pan and smother with the sauce.
Bake, covered, for 45 minutes.
Remove the cover and cook 15 minutes more.
If possible, finish the ribs on the grill, basting with any sauce remaining in the pan.
Add the onions and garlic and saute until limp.
Add the remaining ingredients except chicken stock and ribs, in the order listed, and bring to a boil.
Lower the heat and simmer, uncovered, for 1 hour, stirring occasionally to prevent sticking.
Add chicken stock as necessary to achieve the desired consistency.
Keep the sauce warm or refrigerate for later use.
Preheat the oven to 300°F.
Place the ribs in a large pan and smother with the sauce.
Bake, covered, for 45 minutes.
Remove the cover and cook 15 minutes more.
If possible, finish the ribs on the grill, basting with any sauce remaining in the pan.
Chef
