Recipe - Baby Back Ribs With Ranch Sauce

Baby back ribs (yes; the
pork kind)
Lea and Perrins
Worcestershire sauce

RANCH SAUCE
3 tablespoon Butter
1 md Onion; chopped fine
One half teaspoon Celery seed
One half teaspoon Dry mustard
One fourth teaspoon Pepper
2 teaspoon Salt
1 Clove garlic; chopped
1 tablespoon Lemon juice
1 tablespoon Lea and Perrins; or so
1/8 teaspoon Hot sauce (I'm sure we'll
add more...)
One fourth cup Cider vinegar
1 cup Tomato sauce
One half cup Tomato puree
One fourth cup Brown sugar for a double
recipe; use the One fourth cup and
add extra to taste

Date: Mon, 26 Feb 1996 20:10:39 0600

From: Jim Avery javery@airmail.net

Subject: Ribs actually, *these* ribs are the best in the universe...

OK, y'all, we've heard the hype, now comes the *real* thing...; Get you
some: Baby back ribs (yes, the pork kind), brush them lightly with some Lea
and Perrins Worcestershire Sauce on both sides, so that you can tell that
there's some on 'em. Broil them (in the oven) on both sides so that they
are nice and brown (don't COOK 'em, just give 'em some color), and place
them in a covered roaster pan in a 250F oven for about 2 hours.

Drain the liquid from the pan and save it for something else. You can use
some of the meat juice in the Ranch Sauce (recipe follows), or you can
throw it away. Paint the ribs with Ranch Sauce on both sides and put back
in the roaster in the over for about another hour or so. Before serving,
grill them over moderate coals to brown and finish, basting them again with
Ranch Sauce, about 10 15 minutes.

Ranch Sauce: this recipe is from Frito Lay, circa 1957. Hard to beat:
Mix all ingredients in a nonreactive saucepan, bring to a boil and simmer
for at least 20 minutes, stirring often so that it doesn't stick.

This, my friends, is fit to eat!

CHILEHEADS DIGEST V2 #252

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.