The Beauty of the Lord

Happy Friday... happy Food Friday that is. As a culinary artist in training, I am always looking out for good recipes. Here is one my mom found on the Internet. If you do not have a BBQ rib recipe you must try this. Ok, even if you do have one , try this because it is just... incredible. (Although I will admit that the length that the oven is on is not very appealing during the summer heat).

LARRY'S BEST BABY BACK RIBS


These are the best ribs you'll ever wrap your lips around! The meat practically falls off the bone by itself, and the sauce is better than anything you can buy in the supermarket!

2 racks baby back ribs
1 clove garlic
minced1 medium onion
minced5 tablespoons butter
2 1/2 cups catsup
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar, firmly packed
2 tbs. spicy mustard w/horseradish
2 tbs. Worcestershire sauce
1 tbs. chili powder
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/2 tsp. black pepper

Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft.
Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!)
Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!
Drippings Suggestions:
Pour drippings through a sieve and bring to a boil. Lightly brush slices of ciabatta or other Italian bread on both sides with drippings. Place on grill to toast, turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.

NOTE: I have never done the garnish but hey, if Gorgonzola the Great is invovled, it might not be a bad idea! It scertainly adds to the presentation!

Taken from COOKS.COM