Succulent barbecue sauce. Meat that falls off the bone. What more could you ask for? Make the sauce ahead of time to brush on grilled steaks and chicken for those busy summer days.
Share This Product:
2 1/2 lb. babyback ribs, or 1 rack of pork ribs
1 large onion, peeled and diced
2 large garlic cloves, chopped
1 cup Lea & Perrins® The Original Worcestershire Sauce
1 cup Heinz® Ketchup
6 tbsp brown sugar
1/4 cup soy sauce
Preheat oven to 400°. Cut rack of ribs in half and place in a large saucepan. Add enough water to cover ribs and bring to a full boil over medium-high heat. Remove from heat and allow to stand for 15 minutes.
Meanwhile, in a medium skillet, sprayed with nonstick cooking spray then placed over medium heat, sauté onions and garlic for 2 to 3 minutes. Add Worcestershire Sauce, ketchup, sugar, and soy sauce, and cook for 5 minutes, stirring occasionally.
Remove ribs from water; cut ribs apart between bones and place in a shallow baking dish. Add 1/2 cup of the water from saucepan to sauce and stir well. Discard remaining water. Pour sauce over the ribs, coating both sides. Bake, uncovered, for 50 to 60 minutes, or until ribs are tender, basting occa sionally.
If preferred, use an 11"x 7"x 2" rectangular glass baking dish.