Sticking to Ribs
Baby back ribs are smaller, leaner and meatier than spareribs. They also carry a higher price tag. So, stock up when they are on sale.
Nothing’s better for ribs than a sauce with a perfect slathering consistency. Here’s one that will ensure a lip-smacking feast for a crowd. Go ahead and mix up the sauce a week ahead of time, if that’s convenient.
—CAITLIN HAWES WESTWOOD, MA
PREP: 5 MIN. COOK: 1 1/2 HOURS MAKES: 12 SERVINGS
6 pounds pork baby back ribs
BARBECUE SAUCE
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1. Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill ribs, covered, over indirect medium heat for 1 to 1 1/2 hours or until tender.
2. In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
3. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.
Sticking to Ribs
Baby back ribs are smaller, leaner and meatier than spareribs. They also carry a higher price tag. So, stock up when they are on sale.