-----braising sauce-----
1 large onion -- finely minced
1 medium carrot -- finely minced
1 celery stalk -- finely sliced
1 tablespoon minced garlic
1 tablespoon tomato paste
6 pounds baby back ribs
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
4 cups all-purpose stock -- or low-sodium
-- chicken
3 bay leaves
1 sprig fresh thyme -- -=or=-
1/2 teaspoon - dried thyme
-----grill ribs-----
6 pounds braised baby back ribs
braising liquid from ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoon catsup
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Instructions:
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery,
garlic and tomato paste together and then place in a roasting pan
large enough to comfortably hold the ribs in a single layer. Lay the
ribs on top and sprinkle with salt and pepper. Add stock, bay leaves
and thyme. Cover and place in the oven for 1 hour. Remove from oven,
remove the ribs and set aside to cool. Strain the braising liquid
and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a
small freezer container and place in refrigerator to cool for 1 hour.
When cool, remove and discard any fat that has congealed on the surface
of the liquid. Cover tightly and place in freezer for up to 3 months.
Wrap the meat in plastic wrap and then place in airtight plastic freezer
bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light
a charcoal grill. Defrost the braising liquid. Defrost the ribs or
not; it's not important. Combine the sugar and vinegar in a 1-quart
pot and place over medium heat on top of the stove. Cook until the
vinegar reduces and forms a syrup with the sugar, about 8 minutes.
Watch carefully as the syrup will suddenly darken in color. Immediately
add the rib braising liquid, then the catsup, mustard, Worcestershire,
cloves, chili powder and cayenne pepper. Cook, reducing the liquid
until it has a thick sauce-like consistency. Remove from the heat
and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting
pan, cover, place in oven and turn temperature to 350F. Cook for 30
minutes, basting with more grill sauce every 10 minutes. TO COOK ON
THE GRILL, wait until the coals become white hot and pile them on
one side of the grill. Place the ribs on the grill so they are not
directly over the coals and cover the grill so that smoke collects
inside. If your grill does not have a cover, improvise one out of
aluminum foil. Cook for 30 minutes, basting with more grill sauce
every 10 minutes. When ribs are well heated, remove to a platter and
serve. Offer any additional grill sauce on the side.
