----------------------BRAISING SAUCE----------------------
1 lg Onion; finely minced
1 md Carrot; finely minced
1 Celery stalk; finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All-purpose stock
-OR low-sodium chicken broth
3 Bay leaves
1 Sprig fresh thyme; -=OR=-
1/2 ts -Dried thyme
-----------------------BARBECUE RIBS-----------------------
6 lb Braised baby back ribs
Braising liquid from ribs
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions,
carrots, celery, garlic and tomato paste together and
then place in a roasting pan large enough to
comfortably hold the ribs in a single layer. Lay the
ribs on top and sprinkle with salt and pepper. Add
stock, bay leaves and thyme. Cover and place in the
oven for 1 hour. Remove from oven, remove the ribs and
set aside to cool. Strain the braising liquid and
discard the vegetables. TO FREEZE RIBS: Pour the
liquid into a small freezer container and place in
refrigerator to cool for 1 hour. When cool, remove and
discard any fat that has congealed on the surface of
the liquid. Cover tightly and place in freezer for up
to 3 months. Wrap the meat in plastic wrap and then
place in airtight plastic freezer bags or containers.
You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to
375F or light a charcoal grill. Defrost the braising
liquid. Defrost the ribs or not; it's not important.
Combine the sugar and vinegar in a 1-quart pot and
place over medium heat on top of the stove. Cook until
the vinegar reduces and forms a syrup with the sugar,
about 8 minutes. Watch carefully as the syrup will
suddenly darken in color. Immediately add the rib
braising liquid, then the catsup, mustard,
Worcestershire, cloves, chili powder and cayenne
pepper. Cook, reducing the liquid until it has a thick
sauce-like consistency. Remove from the heat and set
aside. TO COOK RIBS IN THE OVEN, place ribs in a
roasting pan, cover, place in oven and turn
temperature to 350F. Cook for 30 minutes, basting with
more barbecue sauce every 10 minutes.
TO COOK ON THE GRILL, wait until the coals become
white hot and pile them on one side of the grill.
Place the ribs on the grill so they are not directly
over the coals and cover the grill so that smoke
collects inside. If your grill does not have a cover,
improvise one out of aluminum foil. Cook for 30
minutes, basting with more barbecue sauce every 10
minutes. When ribs are well heated, remove to a
platter and serve. Offer any additional barbecue sauce
on the side.
