Ingredients- 5 lbs baby back pork ribs
- 1/2 C Burgundy wine
- 2 Tblsp Liquid Smoke
- 1/2 C sliced white onions
- 2 stalks celery, chopped
- 1 Tblsp salt
- 1/2 tsp pepper
Sauce
- 1 qt (4 C) ketchup
- 2 Tblsp Liquid Smoke
- 1/2 C brown sugar
- 2 Tblsp honey
- 1/2 C broth reserved from cooking ribs
Directions
Place ribs in a heavy pan and add enough water to cover. Add wine, Liquid Smoke, onions, celery, salt and pepper. Bring to a boil and reduce to simmer for one hour or until ribs are tender. Cool in the broth, reserving 1/2 C for later use. Ribs may be cooked a day ahead and refrigerated overnight.
Mix barbecue sauce ingredients in a 2 qt sauce pan. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat and simmer for 20 minutes. Remove from heat when done.
Brown ribs on a grill or under broiler, turning occasionally. Baste with barbecue sauce for the last few minutes.
Have sauce in a bowl when serving.