Make patio parties effortless
by preparing succulent Oven Barbecued Baby Back Ribs. Tender
bits of pork, awash in a clove-scented tomato-based sauce slide
from the bones of this piquant but savory sauce.
Oven Barbecued
Baby Back Ribs
4 whole cloves
2 cloves garlic, peeled
2 bay leaves
3 1/2 pounds baby back ribs
2 tablespoons vegetable oil
1 onion, chopped
2 tomatoes, seeded and chopped
1 cup tomato sauce
1/3 cup light corn syrup
1 tablespoon Worcestershsire sauce
1/4 teaspoon crushed dried savory
1/8 teaspoon smoke flavoring
1/8 teaspoon liquid hot pepper sauce
Tie cloves, garlic and
bay leaves together in a cheesecloth bag or tea strainer; set
aside.
Put ribs and spices in
a large, deep saucepan with water to cover. Heat to boiling,
reduce heat and cover. Simmer for 30 minutes. Remove from heat;
drain water, discard spices. Set meat aside.
Meanwhile heat oil in
a medium skillet; sauté onion until tender. Add tomatoes,
tomato sauce, light corn syrup, Worcestershire sauce, savory,
smoke flavoring and liquid hot pepper sauce. Simmer 20 minutes,
stirring occasionally. During this time preheat oven to 350°F.
Remove tomato mixture
from heat; puree sauce in a food processor or blender. Transfer
sauce to a small bowl or measuring cup.
Place ribs in a shallow,
oven-safe pan (such as a 13x9x2-inch baking pan); baste with
the sauce. Bake for about 30 minutes. Baste often, until ribs
are browned. Place baking pan onto a shallow oven rack and broil
for 3 minutes to achieve a glazed appearance.
Makes 4 servings.
Cooking Tip: After last
basting discard any remaining basting sauce. If, however you
want to serve remaining sauce as a table sauce it must be boiled
before being served.
