Decided to make these last night and realized that this a recipe that I have never shared. Taken me several attempts to come up with a bake and broil method for tender ribs without tons of marinating and grilling or smoking. Guess you could call it the shortcut to lip smacking, sauce dripping, melt in your moth pork ribs!
4-5 lbs baby back ribs
I cut mine in half to get them to fit into a 10x13 glass baking pan, place them bone side down in pan.
marinade:
3/4 cup veggie or chicken stock
1/4 cup red wine vinegar
mix together well and pour over ribs, let stand about 30 minutes
season ribs with
kosher salt
ground black pepper
garlic powder
onion powder
Cover pan with foil and bake at 350F for 30 minutes, take out and baste meat with pan juices and then recover and bake another 30 minutes
My favorite barbecue sauce is one that I learned from Rachael Ray. I make and use this sauce all the time!
1 cup ketchup
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tsp coarse ground pepper
2 shots of bourbon (I use Jack Daniels)
2 large cloves of garlic, finely chopped
(I prefer to grate the garlic)
juice of 1/2 orange
Place all ingredients in saucepan and simmer over medium low about 20 minutes. Be sure to stir sauce every now and then.
Take foil off pan and brush sauce over all exposed sides of the ribs. Bake 10 minutes, remove, apply sauce again. Bake another 10 minutes, remove, and sauce for a third time. Bake for 10 more minutes and then change from bake to broil. Check after 5 minutes, sauce burns quickly. Once sauce is to your liking, remove and let stand 10 minutes before serving.
