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Meats & Seafood -
Barbecued Babybacks
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| INGREDIENTS |
- 4 pounds babyback pork ribs or pork spareribs
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1 cup ketchup
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1 cup apple cider vinegar
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1/2 cup dark corn syrup
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2 teaspoons sugar
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon hot pepper sauce
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| INSTRUCTIONS |
Combine all ingredients, except for ribs, in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 to 45 minutes. When the mixture thickens, remove from heat. For a thicker sauce, heat it longer. If sauce becomes too thick, thin it with vinegar.
Divide ribs into serving sizes of about four to six ribs per rack. Preheat oven to 300ยบ. Tear off four pieces of aluminum foil that are about six inches longer than the ribs. Coat the ribs, front and back, with barbecue sauce. Place each rack of ribs onto a piece of foil lengthwise and wrap it tightly. Place the ribs in oven with the seam of the foil wrap facing up. Cook for 2 to 21/2 hours or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch.
Toward the end of the cooking time, prepare the grill. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later. Grill the ribs on hot coals for two to four minutes per side, or just until you see several spots of blackened sauce. Be careful not to burn them.
When the ribs are done, use a sharp knife to slice the meat between each rib bone about halfway down to make it easier to tear the ribs apart when they are served. Serve ribs hot with remaining sauce on the side. |
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