I found a version of this recipe in a Vintage Progressive Farmer Cookbook. I wanted to try baking the ribs, & basting the ribs with the sauce in the oven while the ribs cooked. I added some additional ingredients to the sauce, as we prefer ours with a hint of sweetness, so I used Molasses, & since it was being cooked inside instead of on the grill, I added a bit of Liquid smoke to add a woody flavor.
Baking the sauce into the ribs while they cooked was a great idea. The sauce added lots of flavor to the meaty ribs, & we loved them especially my husband, who ate the most. Hope you try it.
PREHEAT THE OVEN TO 450 DEGREES F. Remove the thin silver skin on the back side of the ribs, by using the tip of a sharp knife,and pull away from the ribs. Once removed, seasoned the ribs with the steak seasoning and granulated garlic, and allow to marinate until they come to room temperature, about and hour or so to allow the spices to penetrate the ribs.
This is what the silver skin looks like. I cut my ribs in half to fit better on the shallow tray that I was using.
These are the main spices that I used to season the ribs. Preheat the oven to 450 degrees F. Add the ribs to the oven and cook for 15 minutes.
After the first 15 minutes remove from oven and brush the ribs with the liquid smoke as much or as little as desired. Then return to oven and bake for an additional 15 minutes. They should look somewhat like this. NOW LOWER THE TEMPERATURE TO 300 DEGREES. COVER RIBS WITH FOIL AND RETURN TO OVEN FOR ONE HOUR.
While the ribs are cooking, prepare the sauce by combining all of the ingredients to a medium size sauce pan. The horseradish, vinegar, Ketchup, molasses, Worcestershire Sauce and water, and the stick of butter.
Place over medium high heat, and whisk together until all the ingredients are blended together. Stir until heated through and butter is melted.
After first hour has elapsed, remove foil and baste ribs on both sides with the sauce. I poured some from the sauce pan to a small bowl, so as not to contaminate the remaining sauce. Now return the ribs to the oven uncovered, and bake for an additional hour. Then baste again and bake for an additional hour. May want to cover with foil during last half hour of baking so ribs do not get too dark & ribs retain their moisture.
Reserve the remaining sauce to serve on the side, or to serve over chicken or some other type of meat at a later time.