Ingredients

The following ingredients have 4 Servings
  • 3.5 pounds -4 lbs baby back ribs ((about 2 large racks))
  • 1 onion cut in half
  • 1 bay leaf
  • 2 teaspoon salt
  • 4-5 peppercorns
  • 2 garlic cloves, peeled and cut in half
  • 1 cup pickle juice i.e. liquid in jar that sour or half sour pickles sit in ((optional, but great for flavoring ribs))
  • 1/2 cup ketchup
  • 1/2 cup applesauce
  • 1/2 cup brown sugar
  • 2 tablespoon lemon juice
  • 1/2 teaspoon EACH: salt, pepper, garlic powder, paprika, cinnamon
  • 1/8 teaspoon cayenne (optional) (or more to taste)

Instruction

  • PREPARE RIBS: Remove the silver skin on the back of the ribs by sliding the tip of a knife under the skin at the small end of the rack. Loosen the skin from the bone, then grab it with a paper towel and peel the skin off the entire rib. It should peel away in one large sheet. If it doesn't, try again. Cut each rib into 2-3 pieces. 
  • PARBOIL RIBS: Place ribs in a large pot. Add onion, bay leaf, salt, peppercorns, garlic and pickle juice if using. Fill pot with water to cover ribs by one inch. Slowly bring ribs to a boil by heating the stove to medium-high. Skim surface with a ladle. Lower heat, cover and simmer for 1 hour or until a knife easily pierces the meat. If you have time, let the meat sit in the water until the water cools. If not, remove the ribs and discard the water. Note 1 for Instant Pot method. Note 2 for baking method.
  • MAKE SAUCE/GLAZE: In a large bowl, mix all glaze ingredients well. Set aside 1/2 cup to pass as extra sauce. Add the ribs to the bowl and mix to coat well.
  • GLAZE AND FINISH: To broil: Place ribs on pan lined with foil and sprayed with oil. Baste ribs with glaze. Heat oven to broil, On a rack close to heat, broil ribs for about 3 minutes on each side until bubbly and charred in spots. (I often just broil the meat side and not the bone side)To grill: Use a paper towel dipped in oil to grease the grill. Or spray it with oil. Heat grill to medium high. Grill for about 3 minutes per side, basting with extra glaze. Cut into serving portions and serve with additional sauce.