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Barbecued Baby Back Ribs

Chef.at.Home's picture
Ingredients
  Olive oil 2 Tablespoon
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Finely chopped onions 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Catsup 2 Cup (32 tbs)
  Red wine 1 Cup (16 tbs)
  Firmly packed dark brown sugar 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Grated lemon peel 2 Tablespoon
  Chicken stock/Water 1 Cup (16 tbs) (As Needed)
  Baby back ribs 4 Pound
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.

Recipe Summary

Cuisine: 
Fusion
Method: 
Baked
Ingredient: 
Pork
Servings: 
8

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