Easy barbecued pork ribs

Part three of Super Bowls and Plates.

This year’s football feast:

It’s really this easy: Purchase a half-rack of baby back ribs for each guest. Remove the silver skin and cut the racks into individual ribs. Place the ribs in the rotisserie basket and let it rotate over medium heat for 30-40 minutes (depending on the meatiness of the ribs). Go inside and be with your friends. Pour on your favourite barbecue sauce for the last 10 minutes or so.

These are perfectly done every time.

Basic barbecue sauce

Adapted from Cooks Illustrated, July 2000

1 medium onion, chopped

1 clove garlic, chopped

1 teaspoon chili powder

A good pinch cayenne pepper

1 cup tomato ketchup (make your own)

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1/4 cup molasses

1 teaspoon Tabasco sauce or other hot sauce

In a medium pan sauté onions over medium heat until just soft. Add garlic and spices and cook until you can smell the garlic.

Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Transfer to a blender or food processor and puree (optional) Cool before using and refrigerate unused sauce.


4 thoughts on “Easy barbecued pork ribs

  1. Pingback: Guacamole « Meats, Roots and Leaves

  2. Pingback: Grilled chipotle chicken wings, blue cheese dip « Meats, Roots and Leaves

  3. Nice blog posts! A bit incomplete though. Missing the street address for party! Oh, and ribs are out of the rotisserie basket at half time? Love Cooks Illustrated. Seems to come through for you every time.

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