Barbecue Ribs
4 tablespoons shortening
2 medium onions, finely chopped
4 tablespoons white vinegar
2 tablespoons brown sugar
2 cups ketchup
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup celery, finely chopped
1 cup hot water
2 teaspoons salt
teaspoon red pepper
teaspoon black pepper
1 slab baby back ribs
Heat shortening in deep saute pan and cook onion about 5 minutes. Add vinegar, brown sugar, ketchup, Worcestershire, dried mustard, celery and water; cook at low simmer in a covered saucepan for about 30 minutes.
During last 5 minutes, season with salt, red pepper and black pepper. If sauce becomes too thick, add more stock or water toward the end of the cooking time.
Heat oven to 275 degrees. Cut the slab of ribs into 3 to 4 sections. Place in a small roasting dish and pour sauce over. If the sauce doesn't completely cover the ribs, add water or prepare another half recipe of sauce. Cook, covered, for 2-3 hours or until a fork inserted between the rib bones meets no resistance and the meat comes off the bone easily. Check every 15 minutes after 2 hours and increase the temperature if desired to finish in a shorter time.
Once the ribs are fork-tender, transfer to a cookie sheet, increase oven to 350 degrees. Smother ribs with your favorite sauce and bake until sauce is heated through.
Serves one to two.
Cook's note: One recipe of sauce covers 1 slab baby back ribs.
4 tablespoons shortening
2 medium onions, finely chopped
4 tablespoons white vinegar
2 tablespoons brown sugar
2 cups ketchup
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup celery, finely chopped
1 cup hot water
2 teaspoons salt
teaspoon red pepper
teaspoon black pepper
1 slab baby back ribs
Heat shortening in deep saute pan and cook onion about 5 minutes. Add vinegar, brown sugar, ketchup, Worcestershire, dried mustard, celery and water; cook at low simmer in a covered saucepan for about 30 minutes.
During last 5 minutes, season with salt, red pepper and black pepper. If sauce becomes too thick, add more stock or water toward the end of the cooking time.
Heat oven to 275 degrees. Cut the slab of ribs into 3 to 4 sections. Place in a small roasting dish and pour sauce over. If the sauce doesn't completely cover the ribs, add water or prepare another half recipe of sauce. Cook, covered, for 2-3 hours or until a fork inserted between the rib bones meets no resistance and the meat comes off the bone easily. Check every 15 minutes after 2 hours and increase the temperature if desired to finish in a shorter time.
Once the ribs are fork-tender, transfer to a cookie sheet, increase oven to 350 degrees. Smother ribs with your favorite sauce and bake until sauce is heated through.
Serves one to two.
Cook's note: One recipe of sauce covers 1 slab baby back ribs.