Although not something we eat very often, ribs taste good every once in a while. When I do prepare them, I use baby back since they are leaner and I prefer their smaller size. I got the sauce recipe from my mother. She obtained it from a complimentary magazine that the Fuller Brush salesman provided when he sold door-to-door in the 1960s. It is the only sauce I ever make for the ribs. We all love the flavor of it, but please note that it should not be confused with a commercially-prepared barbeque sauce as it is neither sweet nor the consistency of it.
Ribs
Trim ribs and place in a dutch oven. Salt and pepper them and bake in a 425 degree oven for about 30 minutes. While they are in the oven, put together the following ingredients in a sauce pan:
1 T. soy sauce
2 T. brown sugar
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. hot sauce or chili powder
one bay leaf
1 clove of garlic, minced
1 T. vinegar
1/4 cup water
8 ounce can of tomato sauce
Bring to a boil and stir well. When the ribs have completed their 30 minute baking time, pour the sauce over them and return them to the oven. Reduce to 325 degrees and allow the ribs to bake about 2 1/2 hours. They will be very tender!
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