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Steve Welch's Baby Back Ribs

This recipe, from Dallas musician Steve Welch, is not short on ingredients, but it’s long on flavor.

12 to 14 pounds baby back pork ribs
2 1/2 cups finely diced onions
10 (8-ounce) cans tomato sauce
7 1/2 cups water
2 cups minus 1 tablespoon apple cider vinegar
1 1/4 cups Worcestershire sauce
2 1/2 cups firmly packed brown sugar
1 1/4 cups soy sauce
1 to 3 tablespoons salt to taste
1 teaspoon paprika
3 tablespoons plus 1 teaspoon chili powder
2 tablespoons black pepper
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 cup (1 stick) butter
1 1/2 teaspoons cayenne pepper

In a saucepan, combine all ingredients except ribs. Bring to a boil and simmer for 10 minutes. Let cool to room temperature.

Remove thin membrane from bone side of ribs. Cut meat to almost separate individual ribs and place in a large resealable plastic bag. Add cooked sauce, reserving some to use later as a baste. Marinate, refrigerated, for 24 hours.

Remove meat from marinade, bring to room temperature, and place on a prepared grill. Barbecue over hot coals (Steve recommends using mesquite), basting constantly until done. Cook until blackened.

Serves 15

This recipe first appeared in our Texas Barbecue book. Texas Travel Guide on Facebook

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