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Baton Rouge RIbs Recipe

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This recipe for Baton Rouge RIbs is from Hopeland, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients for Marinade
1 cup of Ketchup
¼ cup of molasses
¼ cup of white sugar
½ tsp of salt
⅛ tsp of pepper
⅛ tsp of garlic powder
⅛ tsp of onion salt
2 tbsp of brown sugar
2 tbsp of corn syrup
2 tbsp of onion flakes
2 tsp of smoke flavour liquid
3 lbs of pork spare ribs back

Cooking stove
Water to cover the ribs
1 medium onion cut into six
1 tsp of salt
¼ tsp of pepper
½ tsp of liquid smoke (important)⅛⅛
Directions:
Directions:
Marinade preparation

Mix all marinade ingredients. Place the ribs in a large baggie, without superimposed and coat well. Marinate 12 to 24 hrs in refrigerator.

Put ribs on a broiler pan and covered with foil. Bake at 325ºF. for 2 ½ hrs, basting at halfway and towards the end of cooking. The last 30 minutes cook uncovered.

It can also be cooked on the BBQ.

Cooking Stove

Boil ribs in water with salt, pepper, a medium onion cut into six and liquid smoke for 45 mins. Drain and let cool. Mix all the marinade ingredients.

Put the ribs in a zip-lock and shake them to coat well with marinade, Leave marinate 12 to 24 hours.

Once the marinade is made, keep ⅓ cup for basting 2 times during cooking.

 

 

 

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