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BAR "B" BARN RIBS




Source of Recipe


Dolly's Kitchen


Recipe Introduction


This is a copy kat recipe from the famous Bar "B" Barn restaurant in Montreal. Simmer the ribs early in the day and then refrigerate or freeze until ready to BBQ. Serves 6


List of Ingredients




4 lbs Baby Back Ribs 2 kg
1/4 tsp Salt and Pepper 1 mL
1/2 tsp Thyme 2 mL
1 Small bay leaf 1
half Stock of celery, chopped half
half Onion, chopped half

SAUCE
1/4 tsp Salt and pepper 1 mL
1/4 tsp Garlic Powder 1 mL
1/4 tsp Cinnamon 1 mL
1/4 cup Ketchup 50 mL
1 cup Brown sugar 250 mL
1/2 cup Apple sauce 125 mL
3 tbsp Fresh lemon juice 50 mL


Recipe



In a large saucepan or stock pot, cover ribs with cold water; add thyme, salt, pepper, bay leaf, celery and onion. Bring to gentle boil; cover, reduce heat and simmer for about 45 minutes or until ribs are tender. Remove ribs place in shallow glass dish. (Strain cooking liquid and refrigerate or freeze to use as soup stock).
Sauce

In small saucepan, combine all the sauce ingredients, bring to gentle boil; reduce heat and simmer for 15 minutes to blend flavors. Let cool.


Cut strips of ribs into serving portions of 3 to 4 ribs. Pour sauce all over ribs in dish and marinate for 3 to 4 hours in refrigerator or for 30 minutes at room temperature.

Remove ribs from sauce, reserving any remaining sauce. Cook ribs on greased grill over medium-hot coals or medium setting, turning and brushing occasionally with reserved sauce, for about 30 minutes or until meat is browned.
NOTE: Double the sauce recipe for lots of basting sauce. Buy lots of ribs when on special, they can be simmered, cooled, place in freezer bags and kept frozen until day of BBQ. On day of BBQ defrost ribs, add sauce and marinate as above.. Even the sauce; make ahead and freeze.