Twice Cooked Barbecue Ribs! Yummy! Delicious! Amazing! And always fall off the bone!
Don’t know why I am on a barbecue kick this last week…perhaps because it is 4th of July week-end.
I hope your 4th was enjoyable and safe.
I was surprised but there were not any firecrackers going off all day long!
Jesse James loved that!
He looks like he is only a third of himself…all his fur is trimmed…now he looks like a teddy bear instead of a cat!
But he is still my little Pomeranian joy. 😉
It wasn’t until about 9:30 p.m. that all the action/noise/beauty/colorful/ celebration started!
And it was certainly spectacular…..
But now lets talk about food.
I have always loved barbecue ribs!
You know the fall off the bone-tender-sticky-saucey-goodness that gets all over your fingers (and everything else) with a taste that is unbeatable.
The Captain says it is unbeatable and I have to agree.
Yes, it can be messy but then it makes me feel like a kid again….where one does not have to be proper.
I mean, you can’t be proper and eat a slab of ooey-gooey barbecue ribs can you?
Yes, you prebake in a vinegar/water mixture that not only tenderizes the ribs but gives them a tangy taste even before the sauce goes on.
Then, you dump out all the liquid, and toss on a grill (or you can bake in the oven again)
Slather the home made barbecue sauce over the top and flip a couple times (always adding sauce) and finally char a bit and then you have it!
Perfectly tender and delicious!
Try this two part method and let me know your thoughts?
For perfect ribs every time….it works.
Below is a printable recipe for twice cooked barbecue baby back ribs that are sooooooo good!
- 4 pounds baby back pork ribs
- 2/3 cup water
- 1/3 cup red wine vinegar
- 1 1/4 cups ketchup
- 1/2 cup honey
- 1 cup water
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 1/4 cup yellow mustard
- 3 tablespoons butter
- 3/4 cup packed brown sugar
- 1 teaspoon Tabasco sauce (optional)
- 1/8 teaspoon salt
- Preheat oven to 350 degrees
- Place ribs in large roasting pan, adding water and red wine vinegar. Cover with aluminum foil and do a pre-bake for about 45 minutes to 1 hour.
- At least once, baste with vinegar/water solution...turning ribs over.
- Ribs are not going to look "pretty" YET...just wait ...they will look great soon!
- In a medium saucepan, mix together ketchup, honey, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, Tabasco sauce, and salt; bring to a boil.
- Reduce heat to low, cover, and simmer barbecue sauce for 1 hour, stirring occasionally.(sauce will thicken)
- Preheat barbecue grill and lightly oil the grill with rag or paper towel (splashed with vegetable oil) Use LONG tongs to push the oil on the grill being careful of the flame.
- Transfer ribs from the oven to the grill (discard the vinegar/water mixture)
- Grill over medium heat for about 15 minutes
- Gently turn ribs over and grill on the other side for another 15 minutes (basting the top side)
- Grill for about 5 minutes before turning and giving the ribs another generous basting of sauce
- Turn ribs once more, basting liberally and grill for another five minutes.
- Ribs should just begin to separate or fall apart when touched by tongs.
- Remember the sugar in the sauce will burn quickly, so please keep an eye on your ribs.
- If you don't have a grill, you can finish the ribs in the oven at 350 degrees using the same procedure.
- AND...for the last five minutes...turn on the broiler and crisp up the ribs (both sides) and you will also get that charred look.
You are most welcome Sandy….they really are fall apart tender and delicious…have a great day! I have been making them this way for years…no complaints yet! 😉
Kari, I love baby back ribs when they are fixed, and this recipe sounds delicious. I didn’t know about cooking in vinegar and water. Thanks for the tip.