Mom’s Best Barbecued Ribs

Ingredients

• 2 racks of baby-back pork ribs
• 1 cup boiling water
• 2 tablespoons margarine
• 1 small onion, finely chopped
• 1 cup catsup
• 1 cup hot water
• 3 tablespoons brown sugar, see note
• 1 tablespoon dry mustard
• 1 tablespoon chili powder
• 1 tablespoon worcestershire sauce
• 2 tablespoons vinegar

Directions

1. 1

   Note: you may use Splenda brown sugar blend in place of brown sugar.

2. 2

   Cut the ribs into sections of 3 or 4 ribs each.

3. 3

   Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.

4. 4

   Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.

5. 5

   Add catsup to onions.

6. 6

   In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.

7. 7

   Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.

8. 8

   Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.

9. 9

   Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.

10. 10

    BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.