Wednesday, July 1, 2020

Southern Style Oven Baked Baby Back Ribs


Southern Style Oven-Baked Baby Back Ribs
15- 20 Servings
Ingredients
   For the Marinade:
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Freshly ground black pepper, to taste
12 pounds baby back ribs, membranes removed
   For the Sauce:
2 cups spicy mustard
2 cups brown sugar
1 ½ cups apple cider vinegar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon smoked paprika
One 15 ounce can tomato sauce
½ teaspoon sea salt
¼  - ½ teaspoon cayenne pepper  
 
Method  
   For the ribs: mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger,  ginger, cloves, and pepper in a large bowl.  Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated.  Marinate a minimum of 1 hour or overnight, refrigerated.
   Preheat oven to 250 degrees F.
Line three rimmed baking sheets with aluminum foil.
Place 2 racks of ribs on each sheet, meat side up. Brush with the remaining marinade left behind in the roasting pan. Cover with foil and bake 2 hours.
   For the sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated garlic, granulated onion, smoked paprika, and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
Uncover the ribs and drain off the fat. Brush the sauce over both sides of the ribs, make sure the meat side is facing up. Raise the oven to 300 degrees F and baked the ribs, uncovered until the meat is tender and the sauce begins to caramelize. Approximately 1 hour more of cooking.
Brush the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs uncovered and adding more sauce as it absorbs until the meat gets brown about another hour more. cut the ribs into individual pieces. Use the remaining sauce for serving.

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