4 racks of baby-back pork ribs BBQ Sauce for ribs (see above recipe)
Preheat the oven to 300º. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat. Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.
Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
Have a fire extinguisher and up to date homeowners insurance for this one! Came close to setting the kitchen on fire making this recipe. But, the flavor is outstanding and worth the risk and the calories!
3/4 package bacon, sliced into 1/2 inch strips
4 shallots
1 stick butter
1 gallon tomatoes, stewed, crushed
1 pint heavy cream
2 pints vodka
pinch salt and pepper
2 tablespoons sugar
Fry bacon until almost done, then add shallots and cook.When shallots are clear, add butter, salt, pepper, and sugar. Continue to cook over med heat until bubbly.Add vodka and bring back to a simmer.CAREFULLY light the contents of pan on fire.Very carefully, stir, never lean over the pan!!Let flame for a few minutes, then blow the flames out.Add tomatoes and simmer about 20 – 30 minutes, or until sauce becomes thickened.Add cream and simmer a few more minutes.Serve over cooked pasta with grated parmesean cheese on top.
8Servings
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