Enjoy the real taste of the South with some baby back ribs in a barbeque sauce and by cooking them in the oven and then on the barbeque you will find you have the perfect tasting juicy ribs.
You need to buy a lot of ribs but remember that a lot of the weight is in the bones so the actual amount of meat that you get from the ribs is a lot less than you may think.
At a barbeque I love to have some tasty ribs – the meat falls off the bone and it melts in your mouth. I couldn’t imagine not having them as part of my eating outside experience and they can give a fantastic flavour to a barbeque.
These ribs are very rich but that means that you don’t need nearly as many to enjoy them – just remember to employ some careful portion control to stop yourself from over indulging!
- 4Lb Baby Back Ribs
- 250ml Water
- 80ml Red Wine Vinegar
- 240g Ketchup
- 120ml Cider Vinegar
- 70ml Worcestershire Sauce
- 100g Mustard
- 100g Brown Sugar
- Hot Sauce (to taste)
- Salt & Pepper
- Preheat your oven to a medium temperature of 170 degrees c
- Put the ribs into two large roasting tins and cover them in 150ml of water and red wine vinegar and stir them around a bit.
- Cook the ribs in the oven for 45 minutes remembering to take them out half way through to baste them in their own juices.
- While the ribs are cooking make up the barbeque sauce by mixing together 100ml of water with the ketchup, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce and salt in a saucepan.
- Allow the sauce to come to the boil and then reduce the heat and let it simmer for about an hour.
- Take the cooked ribs and place them on to the barbeque and cook for about 15 minutes
- Baste the ribs in the sauce and cook on for another 8 minutes, then baste again and cook for a final 8 minutes for the perfect ribs.