Double for Now and Later
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
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1 comment:
My sister does her ribs in the crock pot and they turn out pretty well that way too.
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