BEST BABY BACK RIBS IN TOWN RECIPE

Steps:

• · Make one recipe of Rib Sauce (above) and set aside. · Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling. · MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately. · ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes. · Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid. · ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs). · Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain · **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole · Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them. · Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs. · MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours. · If frozen, thaw before baking. · Place UNCOVERED ribs in preheated 350 degree oven. · Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender. · If you have any remaining sauce, serve it with the ribs, along with plenty of napkins. · These are finger-licking good and messy to eat-- but is there any other way to eat ribs?. · *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside. · Mix remaining dry ingredients together. · Place in saucepan. · Mix remaining wet ingredients together. · Pour half of wet ingredients into dry ingredients, stirring to mix well. · Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit. · While mixture is gently boiling, pour in slurry while stirring. · Return mixture to a slow boil and cook until sauce thickens a little. · Sauce should be thick enough to cling to ribs, yet pourable. · Cool sauce and store in air-tight glass or plastic container. · Refrigerated it keeps indefinitely.