Once you try this homemade bbq sauce, you're gonna wanna drink it! The sweetness of the orange juice combined with the tanginess of the mustard and vinegar make for one amazing bbq sauce to douse all over these tender baby back ribs.
2tablespoonWorcestershire sauce (Lea & Perrins is gluten free)
salt & pepper to taste
hot sauce to taste (if desired)
RIBS:
1-2racksbaby back ribs
132-ounce (4 cups)box of chicken stock or broth
salt & pepper to taste
Instructions
In medium saucepan over medium high heat, add orange juice, butter, sugar, vinegar, and yellow mustard and bring to a boil. Reduce to simmer and cook for about 20 minutes, stirring occasionally.
Add ketchup and Worcestershire sauce, as well as salt and pepper and hot sauce, if using. Continue simmering for another 10 minutes.
Remove from heat and pour into jar. Will keep in refrigerator for a week or two. It may be frozen as well, but will need to be whisked over low heat and you may need to add a tablespoon or two of additional ketchup to bring it all back together.
FOR THE RIBS:
In electric skillet set at 375°, add about one tablespoon of olive oil. Place ribs in skillet and brown on both sides. Add chicken stock and bring to boil. Reduce to simmer (about 200-225°) and braise until ribs are fall-off-the-bone tender, about 3-4 hours.
To make ahead of time, allow ribs to cool slightly in covered skillet. Wrap in heavy-duty foil and refrigerate until about 30 minutes before serving.
Light up grill to medium. Brush one side of ribs with sauce and place, sauce side down, on grill. Grill for about 10 minutes, brush other side, and flip over. Grill for another 10 minutes. Keep flipping and saucing until desired char is achieved and ribs are nice and hot.