Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 medium onion, chopped

  3. 1/2 cup water

  4. 1/2 cup ketchup

  5. 1/2 cup tomato-based chili sauce

  6. 1/4 cup cider vinegar

  7. 2 tablespoons lemon juice

  8. 1/2 cup brown sugar, firmly packed

  9. 2 tablespoons Worcestershire

  10. 1/2 cup dark molasses

  11. 2 teaspoons dry mustard

  12. 1/2 teaspoon pepper

  13. 1/2 teaspoon paprika

  14. 2 teaspoons liquid smoke flavoring

  15. 3 to 4 pounds pork baby back ribs, trimmed of fat

Instructions Jump to Ingredients ↑

  1. Melt butter in a wide frying pan over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in water, ketchup, chili sauce, vinegar, lemon juice, sugar, Worcestershire, molasses, mustard, pepper, paprika, and smoke flavoring. Bring to a boil over high heat; then reduce heat and simmer, uncovered, until reduced to about 2 1/4 cups, about 30 minutes. Remove from heat. In a 6 to 8-quart pan, combine ribs with enough water to cover. Bring to a boil over high heat; then reduce heat to medium, cover, and boil gently for 5 minutes. Drain ribs and arrange in a large baking pan (at least 12 x 14 inches). Brush ribs generously with sauce. Cover and bake in a 400°F (205°C) oven for 15 minutes. Uncover, baste generously again, and continue to bake, uncovered, basting every 15 minutes, until meat is very tender when pierced and all sauce has been used, about 1 more hour. To serve, cut ribs apart.


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