Best Baby Back Ribs in Town

Recipe by BeachGirl
READY IN: 2hrs 30mins
SERVES: 6-8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make one recipe of Rib Sauce (above) and set aside.
  • Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
  • MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
  • ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
  • Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
  • ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
  • Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
  • **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
  • Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
  • Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
  • MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
  • If frozen, thaw before baking.
  • Place UNCOVERED ribs in preheated 350 degree oven.
  • Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
  • If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
  • These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
  • *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
  • Mix remaining dry ingredients together.
  • Place in saucepan.
  • Mix remaining wet ingredients together.
  • Pour half of wet ingredients into dry ingredients, stirring to mix well.
  • Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
  • While mixture is gently boiling, pour in slurry while stirring.
  • Return mixture to a slow boil and cook until sauce thickens a little.
  • Sauce should be thick enough to cling to ribs, yet pourable.
  • Cool sauce and store in air-tight glass or plastic container.
  • Refrigerated it keeps indefinitely.
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