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Ingredientes
- Ribs:
- 2 racks baby back pork ribs
- 2 yellow onions, julienne
- 1 cup worcheshire sauce
- 1 cup apple cider vinegar
- 2 cups water
- Rub:
- ¼ cup brown sugar
- ¼ cup paprika
- ¼ cup chili powder
- 1 tbs. cayenne pepper
- Sauce:
- 3 yellow onions, julienne
- ¼ cup canola oil
- 1 head garlic
- 1 lemon
- 1 cup apple cider vinegar
- ½ cup worcheshire sauce
- ½ cup molasses
- ½ cup brown sugar
- 2 tbs. paprika
- 2 tbs. chili powder
- 1 tsp. cayenne pepper
- 1 qt. Heinz ketchup
- Salt and pepper
Direcciones
- Put all rub ingredients in bowl and mix well.
- Season ribs well with salt and pepper. Rub down ribs well and let stand for 1 hour or overnight is best.
- Heat large sauce pan until it is smoking. Add canola oil and then add onions. Stir well and turn down heat to medium. Continue to cook onions until really brown and caramelized. Add vinegar and reduce by half. Add worcheshire, molasses, brown sugar, paprika, and chili powder. Cook for 5 minutes stirring frequently until all spices and sugar dissolve. Add garlic, squeeze lemon and add them whole. Add ketchup and 1 cup of water. Continue to stir until all ingredients are well incorporated. Make sure that the sauce doesnât stick to bottom by stirring frequently. Bring sauce up to slow bubble and cook for 25-30 minutes on low. Season well with salt, cayenne, and black pepper. Let cool. Good to let stand overnight, but can be served immediately.
- Preheat oven to 325 degrees. In roasting pan, place julienne onions, worcheshire sauce, vinegar, and water. Gently place ribs on top and then cover with foil. Cook ribs for 2 ½ hours and then check. The meat should start to pull away from bone. Remove foil and cook for additional 20-30 minutes to dry out and intensify the rub flavor. These can be done several days before. Just allow to cool completely and then reheat in oven at 400 degrees or on grill over medium flame.
- Discard onions and remaining liquid, add barbecue sauce to ribs and serve.
