Please, I love bbq ribs but have never been able to make them so that they are REALLY good. In a restaurant I like the long thin ribs but not sure what they are called. I would like a bbq sauce that is thick but has that vinigary taste. I want to make some with sauerkraut but every time I have tried it turns out just barely ok. Can you help?
A typical commercial rack of Spare Ribs, has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”. Avoid Baby Back if you want longer ribs..
Here is a recipe that I play with, by adding more Cider Vinegar, if I want a bit of a tinge of tart;
Ingredients
Loin ribs, pork, 3 Pound
Chili Sauce, 1 Cup (16 tbs)
Ketchup, 1/2 Cup (16 tbs)
Vinegar, 6 Tablespoon
Honey, 1/2 Cup (16 tbs)
Soy sauce 2 Tablespoon
Vegetable oil, 1 Tablespoon
Worcestershire sauce, 2 Teaspoon
Onions, 2 Medium, quartered
Garlic, 2 Clove (5gm)
Directions
Put pork ribs into a 13x9x2-inch (33x23x5 cm) baking pan.
Assemble Blender.
Put remaining ingredients into blender container.
Cover and process 3 or 4 cycles at BLEND, or until onion is finely chopped.
Pour over ribs.
Bake at 325°F (160°C) for 1 1/2 hours.
Cover pan with foil and bake an additional 30 minutes, or longer at a lower temperature (250) for a greater tenderness..