Baby back ribs by Geoff Lane
My mother-in-law came to visit, so I bought pastured pork ribs from Live Springs Farm. She liked Larry’s ribs recipe, but it’s full of unhealthy sugar. I found a recipe Calgary Stampede Ribs, which had less sugar. We decided to combine the two recipes to come up with something with less sugar and a very tasty sauce.
The ribs were so tender that they fell off the bone. We’ll be making this again. Since I only had 1/2 cup of ketchup, we substituted 1 1/2 cups of medium salsa. The sauce was quite good.
BBQ Sauce:
1 medium onion minced
6 cloves garlic minced
5 tablespoons butter
2 cups ketchup
1/2 cup pineapple juice
1/4 cup brown sugar
1/4 cup cider vinegar
horseradish 1 rounded teaspoon
1/2 tsp ground mustard
1 tsp cayenne pepper
1 tsp honey
Meat:
2 racks of baby back ribs
Directions:
Melt butter in a sauce pan. Add the onion and garlic. Cook over low heat until the onions are soft.
Stir in the rest of the ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
While the sauce is cooking, cut each rib rack in half and place in a tin.
Preheat oven to 190° Fahrenheit. Pour cooled sauce over the ribs, reserving a little for later, and cover with tin foil. Cook the ribs in the oven for 9 hours.
Remove the ribs. Transfer them to a grill or broiler pan and cook about 5 minutes on a side. Serve with the remaining sauce.