February 1, 2015

Baby Back Ribs

It's finally Super Bowl Sunday! (aka...the BEST DAY EVER!!)  Seattle or New England?  Let me tell ya, it's a tough decision.  Mom's born in Connecticut, but Uncle lives in Washington.  Neutral...?  Never!  That takes all the fun out of it!  You gotta cheer for someone!  

Okay, I'm cheering for the Seahawks.  You can't go wrong with Russell Wilson.  On top of being an amazing quarterback, he seems like a pretty down-to-earth guy.  I always respect that.

And then there's the commercials!  Personally I'm looking forward to Budweiser's.  Kinda disappointed they revealed it early though.  I didn't let myself watch it.  Being surprised is always best.  You gotta have some excitement the first three quarters!  

Excitement?  Well, yeah my families excited for the game and the commercials and the fact we may have snow day tomorrow.  But wait till you see their faces when I pull dinner out of the oven! Surprise...Baby Back Ribs!  Hopefully they don't catch a whiff of em' first!

Just put it this way. No matter which team wins tonight, I'm gonna have a happy household!  And no leftovers!

You'll wanna start making these 3 or 4 hours before dinner.  Bring a large pot of water to a boil and cook ribs 2 hours.

Stir everything else in a small saucepan until the jam has melted.  Don't forget to stir!  Sorry for the missing and I have started canning our barbecue sauce.  We go through it so quickly it just wasn't worth dirtying a pan every week.  Canning = much more efficient!

After two hours (carefully) place the ribs in a glass dish...and smother em' with the warm barbecue sauce!  Shhhh...I'll turn away!  Go ahead, sneak a little bite!  I know some of that meat is already falling off the bone!

Okay, okay save some for dinner now!  Put em' in a 325* oven for 30 to 40 minutes.  

Baby Back Ribs

  • 2 racks baby back pork ribs
  • 1/2 cup strawberry or grape jam
  • 2/3 cup Sweet Baby Ray’s original barbecue sauce
  • 2 tablespoons balsamic vinegar
  • 2 quarter-sized squirts yellow mustard
Boil ribs in a large pot for 2 hours.
Combine remaining ingredients in a small saucepan.
Cook on low until jam is melted, stirring frequently. Add more mustard if too sweet.
Preheat oven to 325º F.
Place ribs in a glass dish and completely cover with barbecue sauce.
Bake 30 to 40 minutes uncovered.

Powered by Recipage

No comments:

Post a Comment