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Best Baby Back Ribs In Town

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Ingredients

Adjust Servings:
3 lbs baby back ribs (pork)
1/4 cup molasses
1 cup ketchup
6 tablespoons vinegar
3/4 cup brown sugar
4 teaspoons liquid smoke
1/4 teaspoon onion powder
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder (not garlic salt) or 1/2 teaspoon garlic powder (not garlic salt)
1 tablespoon cornstarch
1 tablespoon water

Nutritional information

844
Calories
441 g
Calories From Fat
49.1 g
Total Fat
17.7 g
Saturated Fat
190.5 mg
Cholesterol
681.6 mg
Sodium
49.3 g
Carbs
0.4 g
Dietary Fiber
43.6 g
Sugars
53.1 g
Protein
248g
Serving Size

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Best Baby Back Ribs In Town

Features:
    Cuisine:

    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.

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    11
    Done

    Make-Ahead Tip: at This Point You Can Cover Them With Plastic Wrap and Refrigerate For Up to 48 Hours.

    12
    Done

    If Frozen, Thaw Before Baking.

    13
    Done

    Place Uncovered Ribs in Preheated 350 Degree Oven.

    14
    Done

    Bake For 45-60 Minutes Until Most of Sauce Has Been Absorbed by the Ribs and Meat Is "melt-in-Your-Mouth" Tender.

    15
    Done

    If You Have Any Remaining Sauce, Serve It With the Ribs, Along With Plenty of Napkins.

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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