Baby Back Ribs With Ranch Sauce Recipe

• Baby back ribs (yes, the pork kind) Lea and Perrins Worcestershire sauce
• 3 Tbsp. Butter
• 1 med Onion, minced fine
• 1/2 tsp Celery seed
• 1/2 tsp Dry mustard
• 1/4 tsp Pepper
• 2 tsp Salt
• 1 x Clove garlic, minced
• 1 Tbsp. Lemon juice
• 1 Tbsp. Lea and Perrins, or possibly so
• 1/8 tsp Warm sauce (I'm sure we'll add in more...)
• 1/4 c. Cider vinegar
• 1 c. Tomato sauce
• 1/2 c. Tomato puree
• 1/4 c. Brown sugar - for a double recipe, use the 1/4 c. and add in extra to taste

1. Subject: Ribs - actually,*these* ribs are the best in the universe...
2. OK, y'all, we've heard the hype, now comes the*real* thing...;) Get you some: Baby back ribs (yes, the pork kind), brush them lightly with some Lea and Perrins Worcestershire Sauce on both sides, so which you can tell which there's some on 'em.
3. Broil them (in the oven) on both sides so which they are nice and brown (do not COOK 'em, just give 'em some color), and place them in a covered roaster pan in a 250F oven for about 2 hrs.
4. Drain the liquid from the pan and save it for something else.
5. You can use some of the meat juice in the Ranch Sauce (recipe follows), or possibly you can throw it away.
6. Paint the ribs with Ranch Sauce on both sides and put back in the roaster in the over for about another hour or possibly so.
7. Before serving, grill them over moderate coals to brown and finish, basting them again with Ranch Sauce, about 10 - 15 min.
8. Ranch Sauce: this recipe is from Frito - Lay, circa 1957.
9. Hard to beat: Mix all ingredients in a non-reactive saucepan, bring to a boil and simmer for at least 20 min, stirring often so which it doesn't stick.
10. This, my friends, is fit to eat!

back ribs, butter, onion, celery, mustard, pepper, salt, clove garlic, lemon juice, perrins, sauce, vinegar, tomato sauce, tomato puree, brown sugar

Taken from cookeatshare.com/recipes/baby-back-ribs-with-ranch-sauce-72842 (may not work)