I’ve been dying for ribs lately. In recent years I’ve hit upon what I consider to be the perfect rib recipe, which I’ve adapted from Trisha Yearwood’s first cookbook. I don’t actually have her cookbook – I saw her on The View and then borrowed it from the library. I liked the basic concept and tweaked it to suit my taste. The secret to these ribs is marinating them overnight, then cooking them in the oven covered with foil, then finally cooking then uncovered with BBQ sauce. I like my ribs to have some crunch but then to have tender meat inside, but none of that gross gloppy fat on it. This recipe achieves that perfect combination.
1 cup tamari or soy sauce
1 cup water
1/2 cup brown sugar
1/4 cup molasses
1 tsp salt
2 racks of baby back ribs
Mix first 4 ingredients together in a large glass measuring cup or glass bowl and microwave until sugar dissolves (1-2 minutes). Cut the racks of ribs in half (or quarters) so that they will fit in a ziploc bag. Pour the marinade over them and refrigerate overnight.
Preheat oven to 375. Place the ribs in a roasting pan and cover with foil. Bake for 2 hours.
Remove ribs. Combine 1 1/2 cups ketchup (I use only organic, which has a wonderful flavor), 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp garlic salt, 1 tbsp Worchestershire sauce, 1 tbsp yellow mustard. Brush on ribs and reserve what is left. Reduce heat in oven to 350 and bake uncovered for 30-40 minutes, until the ribs are a dark color. Serve with leftover sauce. You could also put these ribs on the grill for the last half hour if you prefer.