This was the Easter dinner I made for my family because the grocery store was out of organic ham. Life’s rough, right? Turns out, this made a pretty great holiday dish. You’ll need to marinate the ribs overnight, so plan ahead. This serves four.
- 2 racks baby back ribs
- 1/4 cup whiskey
- 1/2 cup apple cider vinegar
- 1/4 cup stone ground mustard
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- With a knife, remove the thin layer of skin on the back of the ribs. Cut each rack in half and set aside.
- In saucepan, heat the apple cider vinegar. Add the garlic and brown sugar, and whisk until the sauce thickens.
- Turn off the heat, and add the whiskey, stone ground mustard and Worcestershire sauce. Stir in the black pepper.
- Pour the sauce into a shallow dish.
- Place the ribs in the dish face down, and make sure the sauce has covered all sides of the ribs. Cover the dish, and refrigerate overnight.
- When you’re ready to bake the ribs, preheat your oven to 250 F.
- Remove the ribs from the dish, and wrap tightly with foil. Drizzle a little bit of the marinade over the tops of the ribs when they’re inside the foil packet before you put them in the oven.
- Place the foil packs on a cookie sheet. Bake for 3.5 hours.
Serve and enjoy!