“Fall-Off-The-Bone” BBQ Baby Back Pork Ribs

· 3 full slabs of Baby Back Pork Ribs

· Seasoning Salt

· 1 large onion, diced fine

· 1 can beer

· ½ cup catsup

· 1 can condensed Tomato soup

· 1 Tbsp Worchester Sauce

· 2 Tbsp Vinegar

· 1 Tbsp Lemon Juice

· ½ tsp Liquid Smoke

· 2 tsp salt

· Pepper

· 1 ½ cups brown sugar or ¾ cup of brown sugar and ¾ cup of granulated Splenda (if you want to cut calories…Not the little envelopes, the boxed granulated version.)

· To thicken sauce if necessary: 2 Tbs flour mixed with a bit of water

1. Sprinkle seasoning salt generously over two or three full-size racks of back ribs, then sear on a BBQ or in the broiler until the outsides are slightly browned, but the ribs don’t need to be totally cooked.

2. Sauté in a large fry pan or Dutch oven, one large onion chopped finely until translucent and browned. Add beer, catsup, condensed tomato soup, Worchester Sauce, vinegar, lemon juice, Liquid Smoke, salt, black pepper to taste, and either brown sugar, or brown sugar/Splenda mix.

3. Bring sauce to a boil and pour over browned ribs in a large oven pan. Cover with aluminum foil

4. Bake ribs at 350 degrees for two hours, or until tender, but meat still holding on to bones somewhat. Baste or rotate ribs halfway thru to make sure all get in contact with the sauce.

5. Remove ribs from sauce mixture and return to oven uncovered to allow final browning in a second pan or tray.

6. Skim off excess fat and reduce remaining sauce until thick.

7. Dredge cut up rib sections into sauce and serve, with extra sauce passed.