3 lbs. Babyback RibsEstimate about a half rack or ½ pound of ribs per person. To prepare your ribs for marinating, cut racks into sections of 3-4 ribs each. Place the ribs in a large covered casserole sprinkling each with seasonings. Place onion cubes, garlic cloves and peppercorns around ribs. Gently pour marinade into the casserole without washing the seasonings off the ribs. Cover and place in the refrigerator and marinate your ribs overnight (4-8 hours), turning at least once to allow the marinade to penetrate both sides of the ribs.
Seasoning:
Lowrys’s Seasoned Salt
Montreal Chicken (McCormick GrillMates Seasoning)
1 lg onion (cubed)
3 lg cloves garlic (minced)
¼ cup whole peppercorn mix (black, green, red, white)
Marinade:
1cup vinegar
¼ cup Worcerstshire Sauce
½ cup honey
¼ cup water
Preheat the oven to 350 F. To prepare the ribs for oven roasting, line the bottom of a broiler pan with tinfoil (shiny side facing up), cupping the edges to form a pan inside the broiler pan. Lay ribs in the foiled broiler pan with ribs facing down. Using a draining spoon, take the onions, garlic, and peppercorns from the marinade and place around the ribs in the foil. Roast in the oven for 1 hour uncovered. After an hour, turn ribs and roast uncovered for another 30 minutes. Remove ribs from the oven. Reduce oven temperature to 300 F.
For basting, remove ribs (and any juice and seasonings that you want) from the broiler pan putting them into a large covered casserole.
BBQ Basting Sauce:
1 cup KC Masterpiece Marinade – Steakhouse
½ cup Tomato Vegetable Juice (or V8)
¼ cup Worcerstshire Sauce
¼ cup dark brown sugar
After you lightly baste the ribs, sprinkle over the top 4 fresh basil leaves (ripped into a few pieces each). Cover and roast in oven at 300 for 30 minutes. Remove from oven and let stand for 15-20 minutes covered. Spoon additional BBQ sauce on ribs as desired upon serving.
DavidLee Recipes © 2010
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