Barbecued Baby Back Ribs
|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|
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.