Scooters BBQ House Baby Back Ribs Story

1 – Medium Onion, Diced

4 – Cloves of garlic, sliced

4 – Ribs of Celery, cut into chunks

4 – Carrots, cut into chunks

¼ cup  – Good Horseradish Sauce (I like Woodmans Original )

1 cup – White Wine

4 – Bay Leaves

3-4 racks of Baby Back Ribs, cut into 4-5 bone pieces

Cattle Boyz BBQ Sauce

In a heavy bottom large stock pot, heat 2 tbsp of olive oil (or veg. oil) over medium high heat.  Once shimmering, add onion and brown for 5-7 min, until soft and just slightly golden.  Add garlic, stir constantly for 2-3 more min.  Add horseradish, celery and carrots, stir 2 more min.

Add 1 cup of white wine, (into the pot, not the cook…) and scrape off anything stuck to the bottom of the pot.  Fill pot 2/3 full of water, and bring to boil over high heat.  Stir in about ¼ cup of salt per gallon of water.  The water should be quite salty, sort of like seawater.  Add bay leaves and ribs, reduce heat to med high again, and gently boil for about 45 min, just until the skin on the underside of the ribs begins to let go of the bone.

Remove ribs from water, quickly rinse, and pat dry with paper towel.  Place on a plate, cover with wrap, and refrigerated for a couple of hours.  This step can be skipped, but I prefer it as the meat stiffens back up a bit, but it remains fall of the bone tender.

BBQ on med. high heat, top open, cook ribs bone side down, 3-4 min, mopping sauce on top.  Turn over, mop bone side, cook 3-4 min.  Turn over again, re mop the meat, then kill the heat, close lid, and let sit for 5-10 min.  This should turn the BBQ Sauce sticky and thick, but not burn it.

Serve ‘em up!!  Think finger bowls….