Ok, I owe you a winner for the children’s cooking set. The winner of this fun set is……Celeste from Etsy It Up is the winner.
Thank you to everyone who participated in my giveaways, I will be bringing them back from time to time. You gave me many ideas for the blog in the upcoming months. New recipes to try and old ones to update.
Last Sunday, for Mother’s Day, I decided to try baby back ribs. It has been a long time since I made ribs but thought the kids might like them. It was a great choice, they loved the ribs. While the cooking take a couple of hours, the prep is easy and can be done ahead of time.
I kept the sauce on the milder side for the kids but you could add more kick to it.
The sauce could be made ahead of time. In fact, you could cook the ribs the day before and grill them right before serving.
Barbecue Baby Back Ribs
1 cup coarsely chopped onion
1 1/2 tablespoons coarsely chopped garlic (2 cloves)
1 1/2 cups ketchup
1/4 cup molasses (not blackstrap)
1 1/2 tablespoons cider vinegar
1 tablespoon worcestershire sauce
1/2 tsp ancho chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 lb baby back ribs (4 racks)
Put oven rack in lower third of oven and preheat oven to 300°F. Line a 17- by 12- by 1-inch shallow baking pan with foil.
Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes.
Transfer sauce to a food processor and purée until smooth.
Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 1/2 to 2 hours.
Finish on the grill for 10 – 15 minutes. Baste with sauce.0