BBQ Baby Back Ribs

NUTRITIONAL BREAKDOWN PER SERVING

  Calories 551
   Fat Grams 27
   Carbohydrate Grams 46
   Protein Grams 26
   Cholesterol mg 62
   Sodium mg 608

THE POINT SYSTEM

  Calorie Points 7 1/2
   Protein Points 3
   Fat Grams 27
   Sodium Points 26 1/2
   Fiber Points 0
   Carbohydrate Points 3
   Cholesterol Points 6

 

6 pounds (3 kg) baby back pork loin ribs

BOILING MIXTURE:
5 quarts (5 L) water
1 onion, cut into 1" (2.5 cm) chunks
4 celery ribs, cut into 1" (2.5 cm) chunks
2 cups (480 ml) burgandy cooking wine

BARBECUE SAUCE:
1/2 cup green pepper, chopped
1 onion, chopped
1/4 cup (60 ml) water
1 1/2 cups brown sugar
1 cup (240 ml) molasses
1/4 cup (60 ml) mustard
2 tablespoons Tabasco sauce
1/4 teaspoon liquid smoke
2 teaspoons Worcestershire sauce
2 cups (480 ml) prepared barbecue sauce
1 1/4 cups (420 ml) ketchup
 

 

Put whole racks of ribs into pasta pan or 6-quart (6 L utensil) and cover with water. Add the onion, celery and Burgandy wine. Cover, bring to a boil and simmer for 1 1/2 - 2 hours or until meat is tender and pulls easily away from the bones.

For the sauce, run green pepper and onion through blender with the water until smooth. Pour into 3-quart saucepan (3 L utensil). Add all other ingredients; stir and cook over low heat uncovered for 45 minutes.

When ribs are tender, drain and remove form pan to dry. When BBQ sauce has simmered, remove from heat to cool. Both items may be made in advance and refrigerated until needed.

Dip whole rib rack into BBQ sauce or paint on with brush. Place in large chef pan. Preheat in oven at 350 F (180 C) 15 minutes or until ribs are glazed and appear candied.

Place cooked rib rack on cutting board. Cut between the bones. Serve entire rack on a plate with a side of BBQ sauce for dipping.

 

 

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