Friday, May 4, 2012

"Savor the Moment" Barbequed Ribs".....In the Oven



"Savor the Moment" Barbequed Ribs" are succulent, spicy and deliciously flavorful. Also, while the weather is okay for grilling, its nice to have a menu that doesn't depend on outdoor cooking. Simply pop these babies in the oven for a few hours and forget about them!

When preparing, I used chili sauce instead of catsup which nicely kicked up the spice and I also used a Vidalia onion which cooked down beautifully into deliciously sweet, oniony goodness. Serve the Barbequed Ribs up with grilled corn on the cob with cilantro-lime butter and a juicy red wine like an Australian Shiraz, California Zinfandel or an Argentine Malbec and you are all set. I hope you enjoy your weekend as well as these fabulous ribs!

Barbequed Ribs (pg. 46)
1 onion, sliced
5 pounds baby back ribs
salt and pepper to taste
1 (14-ounce) bottle tangy catsup or chili sauce
1/2 (12-ounce) bottle horseradish sauce
1/2 cup packed brown sugar
1/4 Worchestershire sauce
Spread the onion slices in a 9x13 baking pan. Sprinkle both sides of the ribs with salt and pepper and arrange over the onion. Cover with foil. Bake at 350 degrees for 2 hours.

Combine the catsup, horseradish sauce, brown sugar and Worchestershire sauce in a bowl and mix well. Spread over the ribs. Bake, uncovered, for 1 hour longer. Serves 8.

2 comments:

  1. I will try this recipe Saturday . I will try the chili sauce ... not the ketcup .
    Hahaha ... at my house they think ketcup is only for fries .

    I know they will enjoy ... they eat everything that don't eat them first .

    PS: I will do some gator woth this recipe .... PIC

    ReplyDelete
  2. Gator? Hmmm...What does gator taste like? Is it anything like chicken???? Hahahahahaha!

    ReplyDelete

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