Prep 1 hr
Cook 2 hrs
Absolutely tender and delicious! Make the BBQ sauce up to a week in advance to save time.
For the Ribs
- 6 lbs baby back ribs
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup brown sugar
For the Sauce
- 1 tablespoon butter
- 1⁄2 cup minced onion
- 1 1⁄2 cups ketchup
- 1⁄2 cup beer (or water)
- 6 tablespoons light brown sugar
- 6 tablespoons apple cider vinegar
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
- 2 1⁄2 teaspoons chili powder
- 1 teaspoon dry mustard
- salt (to taste)
- pepper (to taste)
- hot sauce (to taste)
- ---Preparethe Sauce---.
- (Sauce can be prepared up to one week ahead).
- Saute onion with butter in a saycepan until tender, about 3-5 minutes.
- Stir in the remaining sauce ingredients and bring to a boil.
- Lower heat and simmer about 35-45 minutes or until sauce is thickened.
- ---Preparethe Ribs---.
- Preheat oven to 350 degrees F.
- Cut the ribs into individual pieces.
- Toss the ribs with the vinegar, then sprinkle with the brown sugar.
- Wrap the ribs tightly in foil and place on a rack in a roasting pan; fill bottom of roasting pan with water up to 1/2 inch deep.
- Cover roaster and place it in the preheated oven and bake for 1 1/2 hours, checking occasionally to add water at the bottom (keep 1/2-inch there as needed).
- Remove roaster from oven, drain water from bottom and remove rack.
- Unwrap ribs and place them in the bottom of the roaster.
- Pour sauce over the ribs (as much as you desire up to the whole amount), and toss ribs to coat with sauce.
- Cover the roaster, return it to the oven and bake for 25-35 minutes more, or until the ribs are tender and darkening around the edges.
- Remove from oven and serve.
The name is certainly appropriate - the meat was very tender & fell off the bones! I used beer for the sauce & followed the directions exactly. It had a nice bite to it but I found it rather "ketchupy" for our tastes. Thanx Sue!
Very good if Dark Brown Sugar is used. Also I would use Chicken or Beef bouillon (Knorr's)