Ingredients
\n\u2022\t3-4 racks of baby-back pork ribs
\n\u2022\tPrepared barbecue sauce (recipe below) <\/p>\n
BBQ SAUCE
\n\u2022\t2 cups ketchup
\n\u2022\t1 small onion, minced
\n\u2022\t1 tablespoon minced fresh garlic
\n\u2022\t4 cups water
\n\u2022\t1 cup cider vinegar
\n\u2022\t2 tablespoons paprika
\n\u2022\t1 tablespoon honey
\n\u2022\t1\/4 cup dark brown sugar
\n\u2022\t1\/4 cup chili powder
\n\u2022\t1\/4 cup fresh lemon juice
\n\u2022\t3 tablespoons Worcestershire sauce
\n\u2022\t2 teaspoon liquid smoke
\n\u2022\tblack pepper <\/p>\n
Directions
\n\u2022\tPrepare double portion of this sauce a day ahead and chill overnight.
\n\u2022\tIn a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes).
\n\u2022\tStrain the sauce to remove the solids.
\n\u2022\tCool to about room temperature; cover and chill overnight or up to 2 days.<\/p>\n
Ribs
\n\u2022\tIn a large stock pot, bring about 6 quarts of water to a boil.
\n\u2022\tCut racks in halves or thirds if necessary to fit them in the pot.
\n\u2022\tBoil ribs for 40 minutes.
\n\u2022\tRemove ribs from water and place them in plastic bags (meat side down). Cover ribs with half of the BBQ sauce, and refrigerate for at least three (up to six) hours.
\n\u2022\tPreheat oven to 250 degrees.
\n\u2022\tPlace ribs meat side up in shallow glass baking dishes and cover with foil.
\n\u2022\tBake ribs for three (3) hours.
\n\u2022\tBroil ribs for a few minutes to brown
\n\u2022\tServe with other half of the BBQ sauce, heated<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients \u2022 3-4 racks of baby-back pork ribs \u2022 Prepared barbecue sauce (recipe below) BBQ SAUCE \u2022 2 cups ketchup \u2022 1 small onion, minced \u2022 1 tablespoon minced fresh garlic \u2022 4 cups water \u2022 1 cup cider vinegar \u2022 2 tablespoons paprika \u2022 1 tablespoon honey \u2022 1\/4 cup dark brown sugar \u2022 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[16,6,4],"tags":[75,25,21,74],"class_list":["post-723","post","type-post","status-publish","format-standard","hentry","category-in-rotation","category-pork","category-recipe","tag-oven","tag-pork-2","tag-recipe-2","tag-slow-cooked"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=723"}],"version-history":[{"count":3,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/723\/revisions"}],"predecessor-version":[{"id":1174,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/723\/revisions\/1174"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}