Wednesday, May 21, 2008

Apple Radish BBQ Ribs

Again, thank me later. Or maybe just start checking out because this is another winner I got from that site. I never really ate baby back ribs before trying out this recipe and now I only eat them at home because I don't think they'll get any better. It's about $12 for a rack of ribs at the store and with some mashed potatoes and a salad or green on the side I can't think of a better dinner.

4 pounds pork spare ribs (I just get a rack)
2 pounds apple juice (I just get a large plastic jug.)
3 cups barbecue sauce (I just get the largest size...2 plus cups)
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt

1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees.

2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.

3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauces.

4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

P.s. It helps to put down a layer of aluminum foil in your roasting pan (I use a pyrex) so you don't have to work on cleaning out the baked-on sauce that inevitably pools in your pan.

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