Louis' Hot Baby Back Ribs
Published Thursday, May 27, 2010 1:10PM EDT
Last Updated Saturday, May 19, 2012 1:46AM EDT
- 4 pounds country-style pork ribs
In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water (+ one can of coke) to cover for at least 90 minutes or until ribs are tender; Drain well.
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1 14-ounce bottle (1 ½ cups catsup)
- 1/3 cup vinegar
- ¼ cup molasses
- Splash of bottled hot pepper sauce
- ½ to 1 teaspoon cayenne red pepper
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon dry mustard
For sauce, cook onion and garlic in hot cooking oil in a saucepan, until the onion is tender but not brown. Stir in catsup, vinegar, molasses, bottled hot pepper sauce, ground red pepper, chili powder, salt and dry mustard. Bring the mixture to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
After boiling and draining the ribs, slice between each rib half-way and smother in sauce (preferably overnight)
Before serving, grill ribs on the BBQ on medium coals for 20 minutes, turning often and brushing with sauce frequently. If desired, heat any remaining sauce and serve with ribs. Makes 6 servings, although I recommend doubling or tripling the sauce recipe, it's delicious!
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