Oven Baby Back Ribs

It's cold outside! Here in Washington, we still have three feet of snow on the ground in many places. There are walls of plowed snow taller than I am! The last thing I want to do when things are so nasty out is drag out the smoker and kettle grill. Come to think of it... I live in a small apartment on Capitol Hill, so I have no smoker or kettle grill. I am from the South, however, so I refuse to give up my memories of delicious ribs and tangy sauce. I won't pretend that the following recipe would place in one of those Food Network Challenge shows, but my friends and I love it and I think you will, too.

For the Ribs...

Serves 6

Prep Time: Overnight

Cook Time: 4 hours 

• 3 racks baby back pork ribs
• 1/3 cup of your favorite barbecue pork rub
• I use Red Cloud Peak Seasoning and Red Rocks Mesquite from http://www.savoryspiceshop.com/
• 1 tbsp extra salt
• 1 tbsp extra pepper
• 1 tbsp extra garlic powder
• 1 recipe sauce (below)

Remove the back membrane on the bone side of the ribs. This can be a bit tough, so feel free to score it between the bones if it won't come off easily. Combine all the dry ingredients and sprinkle evenly and liberally over the meat side of the ribs. Add remainder to the bone side. Place on baking sheets lined with parchment paper and foil and cover tightly with plastic wrap. Refrigerate overnight.

Pre-heat the oven to 275 degrees. Remove the plastic wrap and roast the racks of ribs in the oven for 3 hours without opening the oven door. At 3 hours, baste with sauce. After 30 minutes more, raise the heat to 375 degrees. Baste again with sauce. Roast for 30 minutes more. Remove from the oven, cover tightly with foil, and allow to rest for 20 minutes.

Cut into 2 rib portions and serve with mashed potatoes and fresh cole slaw. Also delicious with macaroni and cheese and baked beans.

For the Sauce...

 Serves 6 

Prep time: 10 minutes

Cook time: 1 hour

• 1/4 cup olive oil
• 1 cup finely chopped onions
• 3 cloves garlic, finely minced
• 1/3 cup balsamic vinegar
• 1/4 cup dark beer
• 1 cup packed dark or light brown sugar
• 1 1/2 cups tomato ketchup
• 1/4 cup dijon mustard
• 1 tbsp horseradish
• 1 tbsp siracha chili sauce
• 1 tsp Tabasco sauce
• 2 tbsp soy sauce
• 1 tbsp salt

1. Soften onions 10-15 minutes over medium low until transparent and very soft. Add garlic and soften for another 5 minutes. 
2. Add beer and vinegar. Bring to a simmer.
3. Add brown sugar and stir until dissolved.
4. Carefully stir in the other ingredients.
5. Simmer on low for 45 minutes to an hour, stirring occasionally.