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| 1 1/2 Cup | Water |
| 1 Cup | Vinegar |
| 1/2 Cup | Tomato Paste |
| 1 Tbsp. | Yellow Mustard |
| 2/3 Cup | Dark Brown Sugar |
| 1 Tsp. | Liquid Smoke Hickory Flavoring |
| 1 1/2 Tsp. | Salt |
| 1/2 Tsp. | Onion Powder |
| 1/4 Tsp. | Garlic Powder |
| 1/4 Tsp. | Paprika |
| 4 | Racks of Baby Back Ribs |
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| 1. |
Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick. |
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| 2. |
When you're ready to make the ribs, preheat the oven to 300 degrees. |
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| 3. |
Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat. |
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| 4. |
Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn. |
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| 5. |
Serve the ribs with extra sauce on the side and lots of napkins. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Meat
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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