COMMENT:
Before you yell how absurd it is for one to consider baking ribs
in the oven rather than barbecuing them on the grill, well just
calm down for a minute and put this to the John Folse test. Simply
grill one according to your normal pit recipe and try the second
slab according to this recipe. And then give me a call!
INGREDIENTS:
- 1 cup chili sauce
- 1/2 cup honey
- 1/2 cup onion, minced
- 1/4 cup garlic, minced
- 2 tbsp dry red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy Sauce
- 1 tsp liquid smoke
- 1 tsp Dijon-style mustard
- 2 - 2 lbs slab babyback ribs
- Salt and pepper to taste
METHOD:
Preheat oven to 375 degrees F. Using a sharp pairing knife, trim
the ribs of the excess silver skin. In a small sauce pot, combine
all ingredients except ribs and salt and pepper. Then bring to a
boil over medium heat, stirring constantly. Reduce heat and simmer
5 minutes. When done, remove and set aside. While sauce is cooking,
sprinkle ribs with salt and pepper, season according to taste. Place
the ribs in a large baking pan or cookie sheet with 1-inch lip.
Cover tightly with foil and bake 45 minutes. Bake1 hour uncovered,
brushing with sauce every 15 minutes, until ribs are fully cooked
and tender. When ribs are fully cooked, the rib bone should be exposed
approximately 3/4 inch at the end. Cut ribs into serving portions
and serve with remaining sauce. |
