Post by chief_cook2 on Sept 13, 2005 5:54:54 GMT -6
TOMATO BARBECUE BABY BACK RIBS
A slightly sweet tomato sauce blankets these tender baby back ribs.
For sauce
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 light brown sugar
2 teaspoons salt
2 teaspoons black pepper
For ribs
4 lb baby back ribs (4 racks)
Put oven rack in lower third of oven and preheat oven to 350°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 hour. Remove foil (from top) and bake ribs 1 hour more.
Cooks' notes:
• Sauce can be made 1 day ahead and chilled, covered.
• Ribs can be marinated in cooled sauce in a large sealable plastic bag, chilled, up to 24 hours. Bake as directed.
Makes 6 to 8 servings.
A slightly sweet tomato sauce blankets these tender baby back ribs.
For sauce
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 light brown sugar
2 teaspoons salt
2 teaspoons black pepper
For ribs
4 lb baby back ribs (4 racks)
Put oven rack in lower third of oven and preheat oven to 350°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 hour. Remove foil (from top) and bake ribs 1 hour more.
Cooks' notes:
• Sauce can be made 1 day ahead and chilled, covered.
• Ribs can be marinated in cooled sauce in a large sealable plastic bag, chilled, up to 24 hours. Bake as directed.
Makes 6 to 8 servings.