Grandma Dolly’s BBQ Ribs
From Every Kitchen Tells Its Stories and great for chicken too
Prep time: 15 minutes
Roasting time: 45 minutes
2 racks of back pork ribs
¼ cup oil
1 tsp garlic, minced
2 medium onions, finely chopped
1 tin (6 oz/170ml) tomato paste
¼ cup white vinegar
1 tsp salt
1 tsp dried thyme or basil
¼ cup honey
½ cup beef stock
½ cup Worcestershire sauce
1 tsp powdered mustard
1. Preheat the oven to 400°F/200°C (325°F/170°C for chicken )and line a rimmed baking sheet with foil. Place a wire rack on top so fat will drip away from the meat.
To prepare the Sauce: makes about 2 cups and can be made a couple of days ahead.
1. In medium sized pot, heat oil. Add garlic and onions and cook until onions are translucent (5 minutes or so).
2. Combine tomato paste and vinegar and add to pot. Stir in rest of ingredients and simmer uncovered for 15-20 minutes.
Place ribs on a rack over a cookie sheet with sides so that the fat will drain and bake for 45 minutes - 1 hour. Baste initially and then every 20 minutes or so.
Place chicken in a roasting pan or on a rack over a cookie sheet with sides so that the fat will drain and bake for 1 hour. Baste initially, and every 20 minutes or so.