BBQ Baby Back Ribs
Preparation Time: 3 hours
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 12-quart Stockpot, 3-quart saucepan, large baking/roasting pan.
- 6 pounds (3 kg) baby back pork loin ribs
- 5 quarts (5 L) water
- 1 onion, cut into 1-inch (2.5 cm) chunks
- 4 celery ribs cut into 1-inch (2.5 cm) chunks
- 2 cups (480 ml) Burgundy cooking wine
- 2 strips bacon, chopped
- ½ cup green pepper, chopped
- 1 onion, peeled and chopped #2 blade
- ¼ cup (60 ml) water
- 1 ½ cups brown sugar
- 1 cup molasses
- 1 cup (60 ml) mustard
- 2 tablespoons Crystal or Tabasco hot sauce
- ¼ teaspoon liquid smoke
- 2 teaspoons Worcestershire sauce
- ¾ cups (210 ml) ketchup
- 2 cups (480 ml) prepared barbecue sauce (see recipe)
Place racks of ribs inside 12-quart stockpot and cover with water. Add the onion, celery and burgundy wine. Cover with the vent open, and bring to a boil over medium-high heat. Skim froth from top of the water, reduce to medium-low heat, replace the cover and simmer 1½ to 2 hours or until meat is tender and pulls easily away from the bones.
Prepare the brushing sauce. In the 3-quart Saucepan (3 L utensil), sauté bacon, green pepper and onions over medium heat until slightly brown, about 3 to 5 minutes. Add all other ingredients, stir and cook over low heat for 45 minutes.
When ribs are tender, drain and remove from 12-quart stockpot and set aside to dry. Preheat oven to 350°F (180°C). Brush ribs with sauce on both sides, and place in baking pan. Bake ribs in oven for 25 to 30 minutes or until ribs are glazed and appear candied. Brush on additional sauce as needed.
Place ribs on cutting board, and slice between the bones. Serve entire rack on large serving platter with side of BBQ sauce for dipping.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 551; Fat Grams 27; Carbohydrate Grams 46; Protein Grams 26; Cholesterol mg 62; Sodium mg 608.
THE POINT SYSTEM: Calorie Points 3; Protein Points 3; Fat Grams 27; Sodium Points 26 ½; Fiber Points 0; Carbohydrate Points 3; Cholesterol Points 6.