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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Recipe by Tracey Seaman. From Everyday with Rachael Ray Magazine, June/July 2009. Ingredients:
6 lbs racks baby back ribs, cut into 6 equal portions |
1/4 cup apple cider vinegar |
1 teaspoon apple cider vinegar |
1 teaspoon salt |
1/4 cup spicy brown mustard |
2 tablespoons dark brown sugar |
1 tablespoon worcestershire sauce |
1 tablespoon extra virgin olive oil |
3/4 teaspoon chili powder |
Directions:
1. Preheat the oven to 325*F. In a 6-qt ovenproof pot, stand the rib sections upright to form a circle. Add 1/4 cup of vinegar, the salt and 1 quart of water; bring to a boil over high heat. Lower the heat to low, cover and bake until tender, about 1-1/2 hours; transfer the ribs to a plate.
2. Meanwhile, in a small bowl, whisk together the mustard, brown sugar, Worcestershire sauce, olive oil, chili powder and remaining 1 teaspoon of vinegar.
3. Preheat a grill to medium. Brush the meaty side of the ribs with half of the sauce and place the meaty side up on the grill. Cover and cook, turning occasionally, until lighty charred, 10 to 15 minutes. Brush the ribs with the remaining sauce before serving.
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