Moms Best Barbecued Ribs
I have wonderful memories of coming home from church on sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but i prefer babybacks. Regular and country-style work just as well.
Steps
Cut the ribs into sections of 3 or 4 ribs each.
Place on rack in roasting pan.
Pour boiling water in bottom of pan.
Cover tightly with foil and bake in preheated 300 oven for 2 hours.
Prepare sauce by melting margarine in a saucepan.
Add chopped onion and simmer until tender but not brown.
Add catsup to onions.
In a 2-cup measure , mix remaining ingredients , stirring well to dissolve brown sugar.
Add this to catsup , stirring as you bring it to boil.
Turn heat very low and let sauce simmer for 1 hour , stirring occasionally , until sauce is thickened.
Remove ribs from roasting pan , place on large foil-lined cookie sheet.
Brush both sides generously with sauce.
Turn oven up to 375 and return ribs to oven for 15 to 20 minutes.
Bonus: sauce recipe may be doubled or tripled , and remaining sauce can be stored in air-tight jar or bottle in the fridge.
It keeps well for up to a month.
Mine never lasts that long because i use it on everything.
Ingredients
racks of baby-back pork ribs, boiling water, margarine, onion, catsup, hot water, brown sugar, dry mustard, chili powder, worcestershire sauce, vinegar