Ingredients
-
-
3
-
-
1/4
-
1
-
6
-
3/4
-
4
-
1/4
-
1 1/4
-
-
-
-
-
Directions
Best Baby Back Ribs in Town,When Damon’s Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family’s #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from my cookbook, “True Southern Family Recipes”. It can be prepared ahead and refrigerated indefinitely.,When baking the ribs, should the vinegar be poured in the dish first and then place the ribs in the dish OR should the vinegar be poured over (on) the ribs in the dish? Seems Beachgirl isn’t answering questions… so, anybody’s good advice would be welcome.,I’m excited to try this, no liquid smoke so used smoked paprika, it smells so wonderful.
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Steps
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1
Done
|
Make One Recipe of Rib Sauce (above) and Set Aside. |
|
2
Done
|
Pre-Cook Ribs by Either Baking (preferred Method) or Parboiling. |
|
3
Done
|
Make-Ahead Tip: After Pre-Cooking (baking or Parboiling) Ribs, They May Be Vacuum Sealed and Frozen For Up to 3 Months or Glazed With Rib Sauce and Refrigerated or Given Their Final Baking Immediately. |
|
4
Done
|
** Baking Ribs (preferred Method): Cut Rack of Ribs in Half. Place 1 1/2 Pounds Ribs in Each of Two 9x13-Inch Casserole Dishes. |
|
5
Done
|
Add 1/4 Cup Vinegar to Each Casserole. Cover With Foil and Bake at 350 Degrees For 50 Minutes. Drain All Liquid. |
|
6
Done
|
** Par-Boiling Ribs: Cut Rack of Ribs in Half. Fill Large Pot With Water; Heat to Boiling. Add All Ribs to Boiling Water (should Be Enough to Just Cover Top of Ribs). |
|
7
Done
|
Simmer Ribs About 45 Minutes Until Just Tender but Meat Is not Falling Off the Bones. Remove Ribs from Boiling Water. Rinse and Drain. |
|
8
Done
|
**** Ribs (final Baking): Cut Ribs in Sections. in Two 9x13-Inch Glass Casserole, Place Ribs in Single Layer in Casserole. |
|
9
Done
|
Pour About 1/3 of Rib Sauce Over One Dish of Ribs to Glaze Them. |
|
10
Done
|
Repeat With Second Half of Ribs, Using Another 1/3 of Sauce or Enough of the Remaining Sauce to Glaze All the Ribs. |
