Ribs are a favorite barbecue item in the summer. And baby back ribs are always especially tender and delicious. But if they’re not cooked long enough, they can be tough. If they’re cooked too long, they fall apart. And how, without a smoker, can you get that wonderful slow-cooked barbecue taste when you don’t have an outdoor grill? Well, I found a really good solution.
If you haven’t tried this method, you might find it a little questionable. But I assure you it works very well. Also, when you’re done, I don’t think you or your guests will be able to tell you didn’t spend hours slowing cooking them on a grill.
Broiled Baby Back Ribs
Prep time: 10 minutes; Cook time: 1 hour 15 minutes; Ready in 1-1/2 hours. Makes 3 servings.
- 3 lbs. pork back ribs, cut into 3 rib serving pieces
- 1 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons Worcestershire Sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon liquid smoke flavoring
- Place the ribs in a large stock pot and fill with enough water to cover the ribs. Bring to a boil over high heat, then reduce heat to medium and simmer for about one hour or until ribs are tender.
- Meanwhile, stir together in a saucepan the ketchup, vinegar, Worcestershire sauce, sugar, salt and liquid smoke. Bring to a simmer over medium-high heat. When it begins to simmer, reduce heat to medium-low and simmer uncovered about 30 minutes until thickened. Stir frequently.
- Set oven rack to about 6 inches from broiler coil or burner. Preheat broiler. Line a baking sheet with foil. Carefully remove the ribs from the water and place on baking sheet meaty side up. Brush the ribs with half the barbecue sauce. Broil until the sauce turns sticky and lightly browned, about 7 minutes.
- Turn the ribs over, brush with remaining sauce and broil until sauce turns sticky and starts to blacken, about 7 minutes.
I like these with some potato salad and baked beans. This is a great spring and summer dish.