- Prep Time
15 min - Cook Time
60 min - Serving Size
4
Ingredients
- 2 Tbsp vegetable oil
- 4 ea garlic cloves, minced
- 1/2 C onion, minced
- 3 C tomato puree
- 2 Tbsp Worcestershire sauce
- 1/2 C beef stock
- Zest of 2 lemons
- Juice of 1 lemon
- 1 Tbsp hot sauce
- 1 Tbsp celery salt
- 25 turns of black pepper
- 1/2 C vodka
- 1 Tbsp apple cider vinegar
- 2 Tbsp honey
Preparation
- In a medium pot over medium heat, add oil and sweat garlic and onions until translucent, about 5 minute.
- Add the tomato puree, then all other ingredients. Allow to simmer on low heat until thick, about 45 to 60 minutes. Stir and scrape the bottom of the pot every 10 minutes or so to prevent sticking and burning.
- Use your favorite recipe for cooking baby back rib in the oven.
- To finish, place cooked ribs on the grill. Turn and cook on all sides until dark brown.
- Lower the grill heat and bush the bloody mary glaze on all sides. Keep turning ribs. As the glaze sticks to the ribs and gets dark, re-apply a few coats and keep turning the ribs. Repeat until desire amount of glaze is applied.
- Remove the ribs from the grill and allow to rest for 10 to 15 minute. Slice in between the bones and serve.
