Joey Harrington's Baby Back Ribs

Aired on: February 1, 2008

The Atlanta Falcon serves this with Creamy Corn Potato Mash.

Ingredients

4 pounds baby back ribs
1 large onion, peeled and quartered
3 whole garlic cloves
2 bay leaves
For the sauce:
2 tablespoons vegetable oil
2 medium onions, finely chopped
6 cloves garlic, minced
2 cups ketchup
4 tablespoons Dijon mustard
2 tablespoons molasses
4 tablespoons honey
4 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 teaspoons salt
A dash of cayenne pepper

Yields: 6 servings

Preparation

Cut any excess fat from ribs. Place ribs in large pot with enough water to cover. Add onion, garlic and bay leaves to the pot, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let ribs simmer uncovered for 1 hour.

While the ribs are cooking, prepare the sauce: Heat a saucepan over medium-high heat and add oil and onion, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 more minute. Transfer onions and garlic to a medium-size bowl, and add ketchup, mustard, molasses, honey, Worcestershire, vinegar, cinnamon, salt and cayenne. Mix well to combine.

Drain the ribs in a colander and place them in large bowl. Pour sauce over ribs and refrigerate for at least 2 hours (4 is best).

To cook the ribs, place them on a grill over medium heat and cook about 20 minutes, turning and basting frequently. Serve Creamy Corn Potato Mash alongside.