Barbecued Baby Back Ribs

Recipe courtesy Jerry Truxell

Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the bbq sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.

Barbecue Sauce:
1 1/2 tablespoons pomace oil
2 ounces spanish onion
1 ounce scallion
2 ounces fresh green pepper
1/4 tablespoon peeled garlic
1 1/4 ounces brown sugar
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 1/2 ounces ground paprika
1 teaspoon dry mustard
2 ounces lemon juice
3 ounces Worcestershire sauce
3 ounces red wine vinegar
1 /2 cup crushed tomatoes
4 1/2 ounces chili sauce
1 1/2 cups ketchup
3 ounces grandma molasses
1 1/2 ounces honey
1 1/2 ounces crystal hot Louisiana sauce

Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

Yield: 1 1/2 pints

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes