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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Linda's Version of Busch's BBQ Babyback Ribs Recipe

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This recipe for Linda's Version of Busch's BBQ Babyback Ribs is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 liter Vernors pop (Michigan original!), or ginger ale
Water as needed
5 lbs. bone-in, baby back ribs, cut into desired portions
18 oz barbecue sauce
Directions:
Directions:
1. In a large, heavy-bottomed stockpot, bring 1/2 bottle of ginger ale to a boil. Place ribs in liquid, add water or pop to cover ribs and reduce heat. Simmer ribs for 2-3 hours or until ribs are very tender, but not falling off bone. As the liquid reduces, add more Vernors or water as needed to keep ribs covered. Remove ribs from liquid. (Ribs can be refrigerated at this point up to 24 hours if you want to prepare in advance)
2. Preheat oven to 400 degrees and , if desired, prepare indoor or outdoor grill to medium-high heat.
3. Cover a baking sheet with foil and arrange tender ribs on the foil. Coat the ribs with bbq sauce and bake on center rack of the oven for 10 minutes.
4. If desired, transfer the ribs to the grill or switch broiler on and cook long enough to char. Serve immediately.
Personal Notes:
Personal Notes:
I love it when all my boys come home and I can feed them their favorite ribs with all the fixin's. This is such an easy recipe and they claim mine are better than the restaurant versions.

 

 

 

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