Libby's Spicy Ribs with Barbecue Sauce

Lynnda Cloutier


Some recipes just bring a crowd together. This recipe, from Libby Corkery, of Groton, Mass, is finger liking good. It's a home cooks interpretation of barbecue.

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4 lbs. pork baby back ribs, separated
1 1/4 cups chopped onion
1 tbsp. salt
1 tbsp. pickling spice
1 1/2 cups water
1 cup ketchup
3/4 cup chili sauce
1/4 cup firmly packed brown sugar
2 tbsp. worcestershire sauce
1 tbsp. celery seed
1/4 tsp. garlic powder
1/8 tsp. hot pepper flakes
1 tsp. ground mustard
tabasco sauce, optional

Directions Step-By-Step

Put ribs in heavy 1 quart pot. Add onion, salt and pickling spice. Add water to cover ribs. Cover pot and bring to a boil. Reduce heat and simmer 1 hour, occasionally stirring with a wooden spoon and checking to make sure water doesn't evaporate. Replenish water if needed.
Set oven rack in middle position. Preheat oven to 325. Coat a 9 inch by 13 inch by 2 inch ovenproof glass baking dish with vegetable spray.
In small pan, mix water, ketchup, chili sauce, brown sugar, Worcestershire sauce, celery seed, garlic powder, hot pepper flakes, mustard and Tabasco sauce if using. Bring to a boil, reduce heat and simmer 5 minutes. Put ribs in prepared dish. Pour sauce over ribs and turn ribs once in sauce to coat. Bake 1 hour or til ribs are tender and falling off the bone. Turn ribs at least twice during baking. to serve, spoon sauce on top and pass extra sauce on side.
For a more spicy sauce, add more Tabasco sauce. Remove some of the cinnamon sticks from the pickling spice to reduce the cinnamon taste of the sauce. Makes 20 ribs, 6 appetizer servings.

About this Recipe

Course/Dish: Pork, Ribs