Make tender pork ribs by starting them in the oven and finishing on the grill with homemade barbecue sauce.
Prep Time: 15 minutes
Cook Time: 3 hours, 10 minutes
Total Time: 3 hours, 25 minutes
Ingredients:
- 6 pounds baby back pork ribs
- 2 cups water
- .
- Barbecue Sauce:
- 4 cups (32-ounce bottle) tomato ketchup
- 1/3 cup finely chopped onion
- 1/4 cup brown sugar
- 3 Tablespoons lemon juice
- 3 Tablespoons rum
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons liquid hickory flavoring
- 2 teaspoons Louisiana pepper sauce
Preparation:
Preheat oven to 350 degrees F.
Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.
Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce.
Yield: 6 to 8 servings
Recipe Source: NFL Family Cookbook edited by Jim Natal (Smithmark Publishers)
Reprinted with permission.
Cut the pork rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
About 2 hours into the baking time, make the sauce. In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.
Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce.
Yield: 6 to 8 servings
Recipe Source: NFL Family Cookbook edited by Jim Natal (Smithmark Publishers)
Reprinted with permission.
