"Mom's Cooking": Baby Back Ribs, Tomato and Mozzarella Salad, and Rhubarb Brown Betty

Carol’s “Melt in Your Mouth” Baby Back Ribs

• 14 1/2 ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons dark brown sugar
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 4 cloves garlic
• 1/2 cup minced onion
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce

1. Saute garlic and onion in olive oil until onions are opaque (do not allow garlic to brown).
2. Add remaining ingredients and allow to simmer 20 minutes.

• 4 racks of loin back ribs
• 4 or 5 celery stalks, green leaves included
• 6 garlic cloves
• 1 jalapeño pepper (seeds removed)
• One apple, quartered
• 2 oranges, quartered
• Several fresh sage leaves
• 2 cups orange juice
• 4 bottles of pilsner beer
• Chili pepper oil for brushing
• Sea salt to taste

1. Remove membrane from inside of ribs. Place ribs on sides in a large stockpot.
2. Add to the ribs: celery, garlic, fresh sage, jalapeño, apple wedges and orange wedges. Pour orange juice and beer over to cover ribs. Simmer, covered, for 1 1/2 hours until you can press against two rib sections and see that they will easily separate.
3. Remove ribs from stockpot and brush each side lightly with chili pepper oil.
4. Marinate ribs in barbecue sauce for 10 minutes.
5. Grill ribs over low to medium heat for about 10 minutes or until seared and hot.