Baby Back Ribs with Sweet Spicy Mustard Sauce

 (image borrowed from foodnetwork.com)

I came across this recipe last week in one of my old cooking magazines…. I have never prepared ribs before, it always seemed like such a time consuming effort.  But, this concept cuts the cooking time in half, and the result is “falling off the bone” tender ribs. 

And… my sauce (found below)  makes them finger lickin’ good!!!

 

What you’ll need:  Serves 4 to 6 easily!

2- 3lb. racks of baby back ribs

1/2 cup apple cider vinegar

1tsp. Salt

1 Quart water

 

What to do:

Preheat oven to 325.  In a 6 qt. oven proof pot, stand the ribs on end to form a circle. (as best you can).  Add the vinegar, salt and water.  Bring to a boil over high heat.  Cover, reduce heat to low and continue simmering for 10 minutes or so.  Place the pot in the oven… cook for approx. 1 hour or until done.  I let them cook a little too long, and they were difficult to handle (although still wonderful) because they were already falling off the bone… so check them often, you want them to be very tender.. but, easy to handle for the final cooking stage, which is the grill.    When ribs are done… remove to a plate or platter.

Meanwhile…

For the sauce, you will need:

3tbs. chili powder

1tbs. chipoltle powder (adds a little smokey flavor)

1/2 cup spicy brown mustard

1 to 2 tbsp. worchestershire sauce

1/4 tsp. ground pepper

3tbs. brown sugar

2tbs. apple cider vinegar

2tbs. EVOO

Whisk all ingredients together in a small bowl. 

Prepare the grill with a little pam to prevent sticking…. and then preheat!   Brush the meaty sides of the ribs with half of the sauce.  Place on the grill meaty side down.  Cook until slightly chared… approximately 10 to 15 minutes…. now, they should be falling off the bone!!   Brush with additional sauce before serving. 

I served these with baked beans, corn on the cob, dinner rolls, and watermelon for dessert….. YUM!

Enjoy!! 

 

♥Cas♥

NOTE:  I made this for my stepdad for Father’s Day and realized that I had left out the worchestershire sauce in this post!!  It has now been corrected.  :)