"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.