The Fourth of July is tomorrow and if you're looking for a delicious dish that will "wow" your crowd with minimal effort (and cost!) on your part, I've got the perfect recipe for you. The "Savor the Moment" Barbequed Ribs (pg. 46) are succulent, spicy and deliciously flavorful, perfect for celebrating this most American of holidays. Also, while the Fourth is ideally the perfect day for grilling outdoors, with the temperature pushing 100 degrees here in Florida and those pesky afternoon thunderstorms, its nice to have a menu that doesn't depend on outdoor cooking. Simply pop these babies in the oven for a few hours and forget about them!
When preparing, I used chili sauce instead of catsup which nicely kicked up the spice and I also used a Vidalia onion which cooked down beautifully into deliciously sweet, oniony goodness. Serve the Barbequed Ribs up with grilled corn on the cob with cilantro-lime butter and a juicy red wine like an Australian Shiraz, California Zinfandel or an Argentine Malbec and you are all set for your Fourth of July Celebration. I hope you enjoy your holiday weekend as well as these fabulous ribs!
Barbequed Ribs (pg. 46)
1 onion, sliced
5 pounds baby back ribs
salt and pepper to taste
1 (14-ounce) bottle tangy catsup or chili sauce
1/2 (12-ounce) bottle horseradish sauce
1/2 cup packed brown sugar
1/4 Worchestershire sauce
Spread the onion slices in a 9x13 baking pan. Sprinkle both sides of the ribs with salt and pepper and arrange over the onion. Cover with foil. Bake at 350 degrees for 2 hours.
Combine the catsup, horseradish sauce, brown sugar and Worchestershire sauce in a bowl and mix well. Spread over the ribs. Bake, uncovered, for 1 hour longer. Serves 8.