Shelly's Recipe

RO TEL RIBS

Category: Ribs

For the sauce:
1/2 onion diced
1 can Ro-Tel tomatoes
1/2 cup ketchup
1/4 cup mustard
2 tbsp apple cider vinegar
2 tbsp molasses
Black pepper, salt and cayenne
1 tsp canola oil

For the ribs:
Salt, black pepper and cayenne
2 (2 lb) racks of St. Louis ribs
1/4 cup of beer or coffee

Take the racks of ribs and remove back membrane if that has not been done. Season liberally with salt, black pepper and cayenne and let sit until room temperature. Heat the oven to 300 degrees.

In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of beer or coffee, cover pan tightly with foil and place in the oven.

While the ribs are cooking, it's time to make your sauce. In a skillet on medium heat, pour in the canola oil and cook the onions for five minutes or until translucent. Add the garlic and cook for one more minute.

In a blender, add the cooked onions and garlic and the Ro-Tel tomatoes. Blend until smooth.

Put the tomato blend into a pot and add the ketchup, mustard, apple cider vinegar and molasses. Cook on high until it boils and then simmer for half an hour. Season with salt, pepper and cayenne.

After an hour and a half, remove foil from roasting pan and coat ribs with sauce. Cook for another half an hour or until they are your desired tenderness. At this point, turn on the broiler and place the racks underneath for a few minutes so they will get crisp.