Sweet & Spicy Baby Back Ribs
The secret to these ribs? An uncommonly good basting sauce that combines over a dozen ingredients for a flavor that's sweet, sour and spicy—all in the same bite.
2 tablespoons butter or margarine
1 medium onion, chopped
1/2 cup water
1/2 cup ketchup
1/2 cup tomato-based chili sauce
1/4 cup cider vinegar
2 tablespoons lemon juice
1/2 cup brown sugar, firmly packed
2 tablespoons Worcestershire
1/2 cup dark molasses
2 teaspoons dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoons liquid smoke flavoring
3 to 4 pounds pork baby back ribs, trimmed of fat
- Melt butter in a wide frying pan over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes.
- Stir in water, ketchup, chili sauce, vinegar, lemon juice, sugar, Worcestershire, molasses, mustard, pepper, paprika, and smoke flavoring. Bring to a boil over high heat; then reduce heat and simmer, uncovered, until reduced to about 2 1/4 cups, about 30 minutes. Remove from heat.
- In a 6 to 8-quart pan, combine ribs with enough water to cover. Bring to a boil over high heat; then reduce heat to medium, cover, and boil gently for 5 minutes.
- Drain ribs and arrange in a large baking pan (at least 12 x 14 inches). Brush ribs generously with sauce.
- Cover and bake in a 400°F (205°C) oven for 15 minutes. Uncover, baste generously again, and continue to bake, uncovered, basting every 15 minutes, until meat is very tender when pierced and all sauce has been used, about 1 more hour.
- To serve, cut ribs apart.
Makes 4 servings.