Introduction: This is the easiest recipe and it never fails. If you are entertaining and want to enjoy visiting with your guests, this is the recipe for you. Everyone will be raving and wanting the recipe.
Portion size8 servings
Credits :NA NA
Place ribs, celery, carrots, onion, bay leaf, black peppercorns and salt in a roasting pan. Add water to cover the ribs. Tightly cover either with lid or foil. Place into preheated 350F oven. Bake for 1 hour. Turn off heat and let sit for at least 1 hour in the oven. In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic, ground black pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness. 30 minutes before you bar-b-q the ribs, remove from liquid and allow to cool. Cut ribs into 3 or 4 rib sections. The meat should be almost falling off the bones, so handle carefully. When bbq is hot, add the ribs and coat well with bbq sauce, grill for 10 minutes, turn over, coat well with bbq sauce and grill for 5 minutes until thoroughly hot and saucy. I strain the broth from the ribs into a saucepan, add tiny red or white potatoes, and boil them on low heat for about 25 minutes. After draining, I add butter and dill weed and serve the potatoes with the ribs and a ceasar salad.