Source:

Terri Mckibbon

Serves/Makes:6 or more

Ingredients

• Ribs:
• 6 lbs (2.7 kg). pork baby back ribs
• 4 oz (112 grm). tap water
• 3 cups (700 ml) barbecue sauce
• Barbecue Sauce:
• 1-1/2 tbsp (20 ml) olive oil
• 2 oz (56 grm). Spanish onion, chopped
• 1 oz (28 grm). scallion, chopped
• 2 oz (56 grm). fresh green pepper, chopped
• 2 cloves garlic, minced
• 1-1/4 oz (35 grm). brown sugar
• 2 tsp (10 ml). chili powder
• 2 tsp (10 ml). dried oregano
• 1 tsp (5 ml). ground cloves
• 1 tsp (5 ml). cayenne pepper
• 1-1/2 oz (42 grm). paprika powder
• 1 tsp (5 ml). dry mustard
• 2 oz (56 grm). lemon juice
• 3 oz (84 grm). Worcestershire sauce
• 3 oz (84 grm). red wine vinegar
• 1-1/2 cups (350 ml) crushed tomatoes
• 4-1/2 oz (126 grm). chile sauce
• 1-1/2 oz (42 grm). ketchup
• 3 oz (84 grm). grandma molasses
• 1-1/2 oz (42 grm). honey
• 1-1/2 oz (42 grm). Crystal Hot Louisiana sauce

Preparation

• Sauce:
• Heat oil in pot.
• Add onions, scallions and peppers and saute.
• Add garlic, sugar, and remaining dry ingredients.
• Add liquid ingredients and continue to stir.
• Simmer 3 hours, until flavor mixes well.
• Ribs:
• Remove back sinew of ribs and sear on hot grill, both sides.
• Place ribs in roasting pan.
• Combine water and sauce and pour over ribs.
• Bring to boil on stove and cover with foil.
• Place in 350 degree (175 C.) oven until tender, but not falling off bone.
• Cool before serving.

Comments

Serve with plenty of napkins.

Excellent Dish.