Post by CM on Feb 28, 2009 17:40:08 GMT -5
BBQ Baby Back Ribs
When cooking for a large crowd this amazingly easy recipe has always been a winner. You can also prepare a day or two in advance.
BBQ:
½ cup vegetable oil
1 larger onion finely chopped
½ green bell pepper finely chopped
½ red bell pepper finely chopped
2 teaspoons minced garlic
2 cups catsup
½ cup molasses
2 teaspoons of your favorite hot sauce
¼ cup of yellow musperson (the cheap stuff)
½ cup firmly packed dark brown sugar
4 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
¼ cup fresh lemon juice
2 tablespoons of cider vinegar
Heat oil in a non-aluminum saucepan over medium-low heat, sauté onion, bell pepper and garlic until soft (about 10-15 minutes.)
In a separate bowl combine catsup, molasses, hot pepper sauce, yellow musperson, vinegar, brown sugar, Worcestershire Sauce, Liquid Smoke and lemon juice. Blend well. Add to the sauté bring to a slow simmer for 30 minutes. Stir occasionally to prevent sticking.
Let it rest at least 1 hour, overnight is best.
Yields about 4 cups.
Ribs:
2-3 pounds of pork baby back ribs
1 bottle of your favorite root beer
1 bottle of beer, Bud works just fine
2 cups of apple cider
On the grill over high heat sear the ribs on both sides to lock in the juices and flavor.
Place the ribs in a large baking pan, pour root beer, beer, and apple cider over the top. Tent and seal well with aluminum foil.
Preheat oven to 325 and bake for 90 minutes
Back to the grill, baste the ribs with BBQ sauce and grill until the ribs have glazed over.
Save some BBQ sauce for dipping.
When cooking for a large crowd this amazingly easy recipe has always been a winner. You can also prepare a day or two in advance.
BBQ:
½ cup vegetable oil
1 larger onion finely chopped
½ green bell pepper finely chopped
½ red bell pepper finely chopped
2 teaspoons minced garlic
2 cups catsup
½ cup molasses
2 teaspoons of your favorite hot sauce
¼ cup of yellow musperson (the cheap stuff)
½ cup firmly packed dark brown sugar
4 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
¼ cup fresh lemon juice
2 tablespoons of cider vinegar
Heat oil in a non-aluminum saucepan over medium-low heat, sauté onion, bell pepper and garlic until soft (about 10-15 minutes.)
In a separate bowl combine catsup, molasses, hot pepper sauce, yellow musperson, vinegar, brown sugar, Worcestershire Sauce, Liquid Smoke and lemon juice. Blend well. Add to the sauté bring to a slow simmer for 30 minutes. Stir occasionally to prevent sticking.
Let it rest at least 1 hour, overnight is best.
Yields about 4 cups.
Ribs:
2-3 pounds of pork baby back ribs
1 bottle of your favorite root beer
1 bottle of beer, Bud works just fine
2 cups of apple cider
On the grill over high heat sear the ribs on both sides to lock in the juices and flavor.
Place the ribs in a large baking pan, pour root beer, beer, and apple cider over the top. Tent and seal well with aluminum foil.
Preheat oven to 325 and bake for 90 minutes
Back to the grill, baste the ribs with BBQ sauce and grill until the ribs have glazed over.
Save some BBQ sauce for dipping.