Recipe by ElaineAnn
I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.
Top Review by CJAY
What a great recipe!! I used extra meaty baby back ribs for this. I followed the recipe exactly as written and wouldn't change a thing. The ribs were very tender and the sauce was super. Clean up was a breeze thanks to the hint about the foil-lined baking sheet. Thanks for sharing. Made for Football Pool 2010.
- 2 racks of baby-back pork ribs
- 1 cup boiling water
- 2 tablespoons margarine
- 1 small onion, finely chopped
- 1 cup catsup
- 1 cup hot water
- 3 tablespoons brown sugar, see note
- 1 tablespoon dry mustard
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vinegar
Directions See How It's Made
- Note: you may use Splenda brown sugar blend in place of brown sugar.
- Cut the ribs into sections of 3 or 4 ribs each.
- Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
- Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
- Add catsup to onions.
- In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
- Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
- Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
- Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
- BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.