Baby Back Ribs

From Everyday with Rachael Ray



Ingredients:
Three 2-pound racks baby back ribs, cut into 6 equal portions
1/4 cup plus 1 teaspoon apple cider vinegar
1 teaspoon salt
1/4 cup spicy brown mustard
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
3/4 teaspoon chili powder

Directions:
Preheat the oven to 325°. In a 6-quart ovenproof pot, stand the rib sections upright to form a circle. Add 1/4 cup vinegar, the salt and 1 quart water; bring to a boil over high heat. Cover, transfer to the oven and bake until tender, about 1 1/2 hours; transfer the ribs to a plate.

Meanwhile, in a small bowl, whisk together the mustard, brown sugar, Worcestershire sauce, olive oil, chili powder and remaining 1 teaspoon vinegar.

Preheat a grill to medium. Brush the meaty side of the ribs with half of the sauce and place meaty side up on the grill. Cover and cook, turning occasionally, until lightly charred, 10 to 15 minutes. Brush the ribs with the remaining sauce before serving.

Comments:
Originally I was going to throw these in the crockpot, but I went ahead and did them the way the recipes says instead. I laughed when I copied the directions from the website this morning - they totally edited the first step. I even read the directions to Adam last night to make sure I wasn't going insane because they made no sense. Here's what they say in the magazine:

Preheat the oven to 325°. In a 6-quart ovenproof pot, stand the rib sections upright to form a circle. Add 1/4 cup vinegar, the salt and 1 quart water; bring to a boil over high heat. Lower the heat to low, cover and bake until tender, about 1 1/2 hours; transfer the ribs to a plate.

Hmm. Why would you lower the heat to low when you're putting the pot in the oven? I was confused, but decided to turn the burner off and put the pot in the oven. Guess I was right about that! Ha ha.

Anyway, faulty instructions aside, this was pretty easy. Takes some planning ahead since it takes about 2 hours to cook. Adam liked them a lot. And while I'm not really a rib kind of person, these were alright. I still prefer my crock-pot Home Style Ribs.