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Barbecued Ribs with Back Bay
Sauce
 
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Pigs
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Barbecued Ribs with Back Bay Sauce
Bon Appetit Archives 7 to 8 pounds country-style pork ribs or
3 to 4 racks beef back ribs, trimmed
1 cup flour seasoned with 1 tablespoon paprika,
2 teaspoons minced
garlic and 1/4 teaspoon
freshly ground pepper
2 cups chili sauce
1/2 cup minced onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons dry mustard
6 dashes Tabasco
4 dashes Worcestershire sauce
Preheat oven to 325 degrees F. Combine ribs and seasoned flour in
plastic bag
in batches and shake well to coat. Arrange ribs rounded side
up in shallow baking pan.
Bake until thermometer inserted in thickest part
of
meat (without touching bone) registers
150 degrees F, and ribs are browned and tender, about 1 1/2 hours for country pork
ribs or 45
minutes for beef back ribs. Let cool.
Combine chili sauce, onion, sugar, vinegar, mustard,
Tabasco and Worcestershire in a medium saucepan and bring to boil over
medium
high heat. Reduce heat to low and simmer about 15 minutes.
Meanwhile,
prepare charcoal grill. Remove saucepan from heat and
pour sauce over ribs,
turning to coat thoroughly. Grill over moderately
hot coals, basting
frequently with sauce, until ribs are crisp, about 15
minutes per
side. Cut
into serving pieces, transfer to platter and serve.
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