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    Barbecued Baby Back Ribs

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    2 cups soy sauce
    1 cup water
    cup light brown sugar, packed
    1 tablespoon dark molasses
    1 teaspoon salt
    5 – 6 pounds baby back ribs

    Barbecue Sauce:

    1/3 cup water
    1 bottle (14 ounces) ketchup
    1 bottle (12 ounces) chili sauce
    1/2 cup light brown sugar, packed
    1 teaspoon dry mustard

    In a medium sauce pan, combine the soy sauce, 1 cup of water, cups brown sugar, molasses, and salt. Bring marinade to a boil and set aside to cool.

    Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.

    The next day, preheat the oven to 375 degrees.

    Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil. Bake the ribs for 2 hours.

    While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard. Bring the mixture to a boil, stir well to dissolve the sugar, and set aside to cool.

    When the ribs are cooked and tender, open the bag and discard the drippings. Lower the oven temperature to 350 degrees.

    Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake for 30 minutes longer. Just before serving, blacken them under the broiler to give them a bit of a char (optional - I do not do this myself, because I don't care for the taste).

    The left over barbecue sauce keeps well in the freezer
    Last edited by bullmama; 04-25-2015 at 01:15 PM.

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