Rockin Baby Back Ribs Sauce Food

ROCKIN' BABY BACK RIBS SAUCE

Steps:

• Cut the melon flesh into chunks, and discard the rind. Place the chunks in a large saucepan over medium heat for 2 to 3 hours, stirring occasionally, or until the melon is the consistency of applesauce.
• Stir in the tomato paste, onion powder, garlic powder, brown sugar, sherry, lemon juice, and liquid smoke. Reduce heat to low, and simmer uncovered for 2 hours. Allow mixture to cool to room temperature before using.

THE ULTIMATE BARBECUED RIBS

Steps:

• Special equipment: Kitchen twine
• Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
• Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
• Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
• When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

ROCKIN' BABY BACK RIBS SAUCE

Steps:

• Cut the melon flesh into chunks, and discard the rind. Place the chunks in a large saucepan over medium heat for 2 to 3 hours, stirring occasionally, or until the melon is the consistency of applesauce.n
• Stir in the tomato paste, onion powder, garlic powder, brown sugar, sherry, lemon juice, and liquid smoke. Reduce heat to low, and simmer uncovered for 2 hours. Allow mixture to cool to room temperature before using.n

ROCKIN' BABY BACK RIBS SAUCE

Steps:

• Cut the melon flesh into chunks, and discard the rind. Place the chunks in a large saucepan over medium heat for 2 to 3 hours, stirring occasionally, or until the melon is the consistency of applesauce.n
• Stir in the tomato paste, onion powder, garlic powder, brown sugar, sherry, lemon juice, and liquid smoke. Reduce heat to low, and simmer uncovered for 2 hours. Allow mixture to cool to room temperature before using.n