Best-Ever Bbq Ribs
Yield
4 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork ribs
baby back, cut into serving-size pieces |
|
| 1 | cup |
brown sugar, light
packed |
*
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
salt
|
|
| Sauce | |||
| 1 | cup |
ketchup
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
black pepper
coarse ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork ribs
baby back, cut into serving-size pieces |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
salt
|
|
| Sauce | |||
| 237 | ml |
ketchup
|
|
| 79 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
black pepper
coarse ground |
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
Place ribs in aluminum foil-lined large baking pan.
In small bowl, combine brown sugar, celery seed and salt; press firmly onto both sides of ribs.
Bake, uncovered, at 325?F for 1 hour.
Meanwhile, in small saucepan, combine sauce ingredients; bring to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally.
Set aside.
Remove ribs from oven; pour off drippings.
Spoon sauce over ribs, spreading to coat evenly.
Continue baking 20 to 25 minutes or until ribs are tender.
