TWIST-AND-SHOUT RIBS

Ingredients Weight Measure
Pork back ribs, racks 6 ea.
White vinegar 48 oz.
Ketchup 24 oz.
Sugar 6 oz.
Worcestershire sauce 3 oz.
Mustard, dry 2 Tbsp.
Paprika 2 Tbsp.
Garlic, granulated 1 Tbsp.
Black pepper 1 Tbsp.
TABASCO® brand Original Red Sauce 3 oz.
Honey 3 oz.

Method

  1. Brown the ribs under a broiler, on a grill or in the oven to render the excess fat.
  2. Preheat oven to 300°F.
  3. Combine the remaining ingredients, except the honey, in a bowl until the sugar is dissolved and the solids and liquids are thoroughly mixed.
  4. Place ribs in a roasting pan and cover with sauce. Wrap tightly with foil and place in oven for 1-1/2 to 2 hours.
  5. Remove ribs from oven and place on a sheet pan.
  6. Add honey to roasting pan with drippings and sauce.
  7. Place on stovetop over high heat and reduce sauce while stirring until thick and shiny.
  8. Baste ribs with thickened sauce and place under broiler, in oven or on grill to carmelize the sugar in the sauce on the ribs. The broiler works best for this finish. Repeat baste and broil step at least 2 more times. This will achieve the glossy "candy apple" finish that is so appealing on these ribs.
  9. Slice and serve with any remaining sauce.

Yield: 12 servings