{the dish} baby back ribs

Week two! My man is still in the kitchen cooking man-meals and I am loving my little hiatus.


Matt made 9 hour , yes "9 hour ribs" today adapted from a recipe on cooks.com


9 hours later the meat will fall off the bone....it is totally worth the wait. promise.


2 racks baby back ribs
1 clove garlic, minced
1 med onion, minced
5 T. butter
2 1/2 c. ketchup
1/2 c. dark corn syrup
1/2 c. honey
1/2 c. pineapple juice
1/3 c. cider vinegar
1 c. brown sugar firmly packed
2 T. spicy mustard with horseradish
2 T. Worcestershire sauce
1 T. chili powder
2 t. salt
1 t. cayenne pepper
1/2 t. black pepper

Melt butter in pot adding onion and garlic. Cook over low heat until onions are soft. Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring. Let cool completely.

Cut each rib rack in half. Place in big tin and pour liberal amounts of sauce over ribs. Cover with tin foil and place in pre-heated 190 degree oven for 9 hours.


Remove from oven, discard drippings and save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at a later time. Serve with extra BBQ sauce. Yum. We served these to a ton of friends last Friday night and they were gone. gone. gone. fast.