This Baby Back Ribs recipe needs no oven, no grill, or any machine, you’ll just need a pot and you’re ready to go! From simmering in salt and bay leaves, to simmering till tender with a sauce made of barbecue marinade, pineapple juice, soy sauce, tomato ketchup, garlic, brown sugar, Worcestershire sauce, black pepper, paprika, and some salt. Then seared then basted till you get a nice glossy and fabulously colored ribs.
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Written recipe at yummykitchentv.com/baby-back-...
INGREDIENTS:
2 slabs Ribs
salt and bay leaf (for pre-boiling)
SAUCE:
1/2 cup barbecue marinade
1 cup pineapple juice
1/4 cup soy sauce
1/2 cup tomato ketchup
2 bulbs garlic (finely minced)
1/3 cup brown sugar
2 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
Steps:
Prepare the pork ribs; remove the membrane. Place the ribs in a pot filled with salt, bay leaves and water. Boil for 10 minutes, before discarding the water and wash the impurities off the ribs.
For the sauce; mix in barbecue marinade, pineapple juice, soy sauce, tomato ketchup, garlic, brown sugar, Worcestershire sauce, black pepper, paprika, and salt. Set aside.
In a pot with some oil, sear the ribs till light brown on both sides. Take the oil out and pour the sauce and water over the ribs. Cover and cook for 2 hours at low heat.
After 40 - 45 minutes, flip the ribs to cook evenly. Continue to simmer. Take the ribs out and keep the leftover marinade.
Place the ribs in a non-stick pan for ‘grilling’. Baste with the sauce, flipping and basting till you get a nice caramelized color.
For the buttered vegetables; melt butter then add in the mixed vegetables. Season with salt and pepper to taste. Cook for a few minutes. Serve as a side dish to the ribs.