Anyway, long story short, according to ME it was much too cold to be outside trying to BBQ this past week so I decided to try my hand at creating some slow cooked goodness in the oven. I didn't have any liquid smoke on hand (and obviously it was too cold to go to the grocery store. duh.) so I searched my trusty overly stocked pantry and decided to go with a sweet and tangy variety. Eat it, you will be so glad you did. And if you double the recipe you can jar it and give it to your friends and they will love you more.
- 1 small onion, chopped
- 1 1/2 cups ketchup
- 1 tablespoon dijon mustard
- 1/2 cup apple cider vinegar
- 1/2 cup molasses
- 1/3 cup soy sauce
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 cup rootbeer (DO NOT USE DIET!!)
Place ribs across a shallow baking dish. Pour sauce on top reserving about 1/2 cup. Bake at 200F for 90 mins per pound of meat.
When serving, pour remaining BBQ sauce on top.
Mama F: 8 - Although I still prefer my smoked meats this was pretty tasty! Finger licking good!!
Daddy F: 9 - Daddy thought the slow cooked tangy version was BETTER than the smoked kind. But then again, he is a transplant Texan. :)
Fuller Kids: 7 - They both ate everything on their plate and appreciated that the sauce was not the normal spicy kind. They also ate 3 helpings of potato salad. My little carbaholics.
Lucky the Dog: 22- DROOL!