Braised Baby Back Ribs

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.

You’ll need:

  • 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
  1. With a knife, remove the thin layer of skin on the back of the ribs. Cut each rack in half and set aside.
  2. In  saucepan, heat the apple cider vinegar. Add the garlic and brown sugar, and whisk until the sauce thickens.
  3. Turn off the heat, and add the whiskey, stone ground mustard and Worcestershire sauce. Stir in the black pepper.
  4. Pour the sauce into a shallow dish.
  5. 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.
  6. When you’re ready to bake the ribs, preheat your oven to 250 F.
  7. 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.
  8. Place the foil packs on a cookie sheet. Bake for 3.5 hours.

Serve and enjoy!


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