Baby back ribs with ranch sauce

4 Servings

Ingredients

Quantity Ingredient
Baby back ribs (yes; the pork kind)
Lea and Perrins Worcestershire sauce
3 tablespoons Butter
1 medium Onion; chopped fine
½ teaspoon Celery seed
½ teaspoon Dry mustard
¼ teaspoon Pepper
2 teaspoons Salt
1 Clove garlic; chopped
1 tablespoon Lemon juice
1 tablespoon Lea and Perrins; or so
⅛ teaspoon Hot sauce (I'm sure we'll add more...)
¼ cup Cider vinegar
1 cup Tomato sauce
½ cup Tomato puree
¼ cup Brown sugar - for a double recipe; use the 1/4 cup and add extra to taste

Directions

RANCH SAUCE

Date: Mon, 26 Feb 1996 20:10:39 -0600 From: Jim Avery <javery@...>

Subject: Ribs - actually, *these* ribs are the best in the universe...

OK, y'all, we've heard the hype, now comes the *real* thing...;> Get you some: Baby back ribs (yes, the pork kind), brush them lightly with some Lea and Perrins Worcestershire Sauce on both sides, so that you can tell that there's some on 'em. Broil them (in the oven) on both sides so that they are nice and brown (don't COOK 'em, just give 'em some color), and place them in a covered roaster pan in a 250F oven for about 2 hours.

Drain the liquid from the pan and save it for something else. You can use some of the meat juice in the Ranch Sauce (recipe follows), or you can throw it away. Paint the ribs with Ranch Sauce on both sides and put back in the roaster in the over for about another hour or so. Before serving, grill them over moderate coals to brown and finish, basting them again with Ranch Sauce, about 10 - 15 minutes.

Ranch Sauce: this recipe is from Frito - Lay, circa 1957. Hard to beat: Mix all ingredients in a non-reactive saucepan, bring to a boil and simmer for at least 20 minutes, stirring often so that it doesn't stick.

This, my friends, is fit to eat! CHILE-HEADS DIGEST V2 #252

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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