BABY BACK RIBS

Busy day today.  Tomorrow we are celebrating my Grandson Christopher's 16th Birthday.  His Birthday is actually the 7th of February, but being Super Bowl Sunday we could not all get together on that day.  So tomorrow will be the day.  One of his favorite things for his Birthday dinner are Baby Back Ribs.  But this year he asked for Tri Tip.  When I was thinking of a recipe to give you today. I thought of the Ribs.  Even though we are not having them this time I am going to share my recipe with you.  They are a huge hit every time I make them.

BABY BACK RIBS

3 to 4 slabs of Ribs
3 cups of Heinz 57 Ketchup (it has to be Heinz)
1 cup of Brown Sugar
1 tsp dry Mustard
1 tablespoon Worchestershire Sauce
1/2 tablespoon Vinegar
1 large Onion chopped very fine
3 tablespoons Butter
1/2 cup White Wine

I cut the ribs into serving sized pieces but you can leave them whole.  (it is easier to get them fully coated with the sauce when they are in pieces).
Chop the onion as finely as possible.  Add the butter to a saucepan.  When hot but not browned, add the onions and saute until very tender.  Add all the other ingredients and cook over low heat until thick.  About 45 minutes.

Put the ribs in a single layer in a large shallow pan.  Add 1 cup of water and 1/2 cup dry white wine to the pan.  Cove with foil and bake in the oven at 275 degrees for 2 1/2 hours or until the ribs are fork tender.  Remove the ribs from the pan and drain out the juice.  Dip each piece into the sauce and put back into the pan in a single layer.  Put them back into the oven and bake (uncovered) for another 3/4 hour until the sauce has thickened onto the ribs.  Remove from the oven and put onto a platter and dig in. Once you make these you will make them again and again.  And if you make them as I do in pieces you will see how much more sauce adheres to them.  This is how we do ribs at Grayce's.  Mangia!

Thanks for stopping in today.  Have a great weekend
Ciao
Grayce