Ribs:
4 1/2-5 pounds pork baby back ribs (2 slabs)
4 garlic cloves, pressed
1 1/2 teaspoons Lemon Pepper seasoning mix
3 cups tomato juice
Sauce:
1 1/2 cups ketchup
1 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
Preheat oven to 400 degrees F. For ribs, cut each slab into thirds using Kitchen Shears and place in Rectangular Lid/Bowl. Press garlic over meaty sides of ribs and spread. Sprinkle with lemon pepper seasoning. Carefully pour tomato juice around ribs: cover with 9" x 13" baker. Bake 1 hour. Remove lid, discard tomato juice.
Meanwhile, for sauce, whisk together all ingredients in saucepan. Bring to boil, reduce heat to medium-low and cook 10 minutes, stirring occasionally. Reserve 3/4 cup sauce for serving with grilled ribs.
Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of remaining sauce. Cover, grill 5 minutes. Turn ribs, brush with remaining sauce. Continue grilling, covered, 5 minutes. Reheat reserved sauce and serve with ribs.
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