Chew on This | Henny Penny Ribs

Having a Labor Day get together?  Mudgie has a recipe for you...

Do you want something, "Lip smackin',  finger lickin' good?" 

Well, this is it!

    

The family calls them "Henny Penny Ribs" - after me. They all love them.

Years ago, my old friend Gladys told me how to make them.

Been making them ever since.

This is what you will need to make Henny Penny Ribs:

Ribs - western or baby back (I love the western ribs most), cider vinegar, salt, pepper, garlic powder, cayenne, and your favorite barbecue sauce -  or our choice, Bourbon and Brown Sugar.

The prep:   Wash down the ribs with the vinegar.

Cover with foil and refrigerate over night or at least 8 hours.

When ready to bake...sprinkle with kosher salt, black pepper, garlic powder and if game -a light dash of cayenne.  Cover with foil and let's  get these lip smackers in the oven.  

                                                                                             

Bake at 350 degrees for 20 minutes, then lower temperature to 310 for 60 minutes or

until tender.

The last 30 minutes of cooking, remove the foil and brush with your favorite barbecue

sauce.  They can be finished on a grill or in the oven if you prefer.

Almost ready to serve...just need a little more barbecue sauce and away we go.

 

  I hope you will enjoy these lip smackers as much as we do! 

                                                           

Mudgie

Here is the recipe:

Henny Penny Ribs

ribs - western or baby back (about 3 packages western and 2 racks of baby back)

cider vinegar to wash them down

salt and pepper to taste

garlic powder

cayenne - dash

Wash down the ribs in cider vinegar.  Cover with foil and refrigerate over night or 8 hours.

When ready to bake, sprinkle the ribs with salt, pepper, garlic powder and just a dash of

cayenne powder (if you like things hot and spicy)

Bake covered for 20 minutes at 350 degrees.  Then lower the temperature to 310 degrees

for 60 minutes or until fork tender.   The last 30 minutes of cooking time, remove the foil

and brush with your favorite sauce - or ours which follows.  The last 30 minutes you can

transfer the ribs to a grill and brush with the sauce or finish in the oven.

Bourbon and Brown Sugar Barbecue Sauce

(adapted from bon appetit)  

1      C  ketchup                                              1    T   soy sauce

1/4  C bourbon                                              1    T   Dijon mustard

3      T brown sugar                                      3/4 t    liquid smoke

3      T molasses                                            1    T   onion powder

2      T cider vinegar                                     1    T   garlic powder

2      T Worcestershire                                1/2 t    pepper

3      T very finely minced onion                1/2  T   minced garlic

Bring all ingredients to a boil in a medium saucepan over medium heat, stirring

occasionally.  Reduce heat; simmer until sauce is reduced to 2 cups, stirring often,

about 20 minutes.

Do ahead:  This sauce can be made 2 weeks in advance.  Cover; chill.  Use at room

temperature.