Baby Back Ribs

It's that time of the year again, Tailgating season. Here's a couple of recipes for your next event.

1 rack baby back ribs

Creole seasoning to taste

2 tablespoons Steen's Sugar Cane Vinegar

1/2 cup dark brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons Tiger sauce

6 ounces Dr. Pepper

6 ounces orange juice

1/3 cup Steens' Cane Syrup

remove and discard membrane from the back of the rack of ribs; pat dry. Place on a large sheet of heavy-duty foil and sprinkle both sides with seasoning and vinegar. Seal and refrigerate overnight.

Preheat oven to 400℉.

Mix together sugar, Worcestershire, and Tiger sauce, spread over ribs, patting to adhere. Mix DR pepper, orange juice, and cane syrup in a baking pan large enough to accommodate ribs and add ribs, meaty side up. Cover tightly with foil and bake. for 2 1/2 hours. Remove foil. baste ribs with pan drippings, return pan to oven, and bake for 30 minutes. Baste again, place a rack 6 inches from the heat source in oven, and transfer heat to broil. Finish ribs for 2 to 3 minutes under the broiler to set the glaze. If desired, transfer pan drippings to a small saucepan and boil for a few minutes to thicken; pass sauce with ribs.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!