Rich, Red-Sauce Ribs
I just got this recipe, more or less intact, from a friend, and it's quite good. Every summer cookout or get-together needs three things. . . good food, good friends, and (if you're an undercover alkie like me) good beer. IN THAT ORDER. . . let's be honest, if the food is good enough, you'd hang out with almost anyone, and so would I.
4 cups tomato ketchup, preferably low-sodium
1/2 cup prepared mustard, yellow or brown to taste
½-3/4 cup granulated brown sugar, could use the Splenda ½ & ½ blend here
2 Tbsp. worchestershire sauce
The ribs can be prepared in the oven, using a foil-covered roasting pan. Preheat the oven to 325 F, lay the ribs in a single layer in the pan and cover with foil. Cook at low heat for 2-3 hours, depending on size and thickness. (I’ll assume here that you’re familiar with preparing ribs, and how to remove the connective tissue along the back. . . if not, a quick google search on preparing ribs should give you all the information you need.)
A trick I learned from a friend, who makes simply amazing ribs by the way, is to put a little bit of liquid smoke, maybe a Tbsp. or a little less, into the bottom of the roasting pan. While this isn’t traditional, and I’m certainly not claiming true artistry like a good, old-southern BBQ man, this gives the ribs a little extra without the specialized smoker setup and 14+ hours of cooking time.
Once the ribs are almost ready to come out of the oven, you can begin preparing your sauce. (Note, I, personally, can’t help but add a little bit of garlic powder, hot sauce and/or onion powder to the sauce, but trust me, the simple 4-ingredient recipe, is still rich and tasty.) Combine the ingredients into a med-large saucepan and bring to a quick boil. Once boiling, cover and reduce the heat to low, let the sauce simmer for 10-15 minutes, stirring occasionally to prevent sticking.
Take the ribs to the grill, along with the sauce pan, dip them well in the sauce to coat, and grill over med-high to high heat for 10-12 minutes. Give the ribs a final dip in the sauce, and place back on the grill for a minute or so.
Serve, preferably with grilled corn or steamed veggies, and, cold drinks (I choose beer, usually).
