Ooooey Gooey Barbecue Ribs

Submitted by Carla S.

"After reading a Paul Kirk book on bbq sauces, I came up with this piquant little number. I used hot chinese mustard instead of soy sauce. This cooks for a long, long time, so it's a good recipe to stick in the oven on a lazy Saturday. You could also use a crock pot."

 

• Ready In: 4hrs 10mins
• Ingredients: 9
• Yields: 2 quarts
• Serves: 10

ingredients

• 1 (32 ounce) bottle ketchup
• 1 cup apple cider vinegar
• 1⁄2 cup honey
• 1 cup brown sugar, packed
• 1 (8 ounce) bottle hot mustard
• 1 tablespoon granulated garlic
• 1 tablespoon garlic, minced
• 1 tablespoon italian seasoning
• 10 lbs pork ribs

directions

1. Put ingredients in a non-reactive saucepan and simmer on low for 2 hours.
2. Place rack of ribs in oven set on 325. Sprinkle with salt and Italian seasoning. Let cook 2 hours, then baste ribs with sauce. You can go as thick or thin as you like.
3. After 2 hours, turn ribs over and baste other side thickly.
4. Let cook a total of 6 hours. Continue basting as desired.