Tin Man's Sticky Ribs-Get a Bib!

This is one to write down, so I'll wait while you get some paper and a pen...




Glad you're back! So here's the story on the Ribs-



Tin Man is an amazing cook. (I am not exaggerating. My mom got him a chef coat and said she expects him to wear it one day in his own restaurant.) He cooks because the boy just loves food! For now, my kitchen is shared with a messy, crazy chef.



Back to the story: Tin Man challenged his friend at work to a "Rib-Off", confident in his rib making ability. His friend brought in his wife's recipe, and Tin Man conceded that THIS rib recipe is by far the best he's ever had. (So after eight years, he calls it MY Sticky Ribs...) This will be in the restaurant one day...for now, you'll regret it if you don't go make in right now!!!




Tin Man's Sticky Ribs:

• 3 slabs of Baby Back Ribs (doesn't need to be exact)





• 1/4 cup butter





• 2 onions; sliced





• 1 clove of garlic; minced





• Juice from 2 lemons





• 2 Tablespoons of soy sauce





• 4 Teaspoons of Yellow curry powder (Red is okay-yellow is sweeter)





• 2 Teaspoons of salt





• 1/2 teaspoon of pepper





• 2 cups of brown sugar

Place the ribs in a large pot, cover with water , bring to a boil over high heat. Lower the heat,skim off foam. Cover the pot slightly, and simmer for thirty minutes. Transfer the ribs to a broiler pan or cookie sheet that has sides. When they cool, cut the ribs into 3-4 piece sections.

In a saute pan, melt the butter. Add the onions and garlic, and saute over medium heat until the onions are transparent, about 15-20 minutes; Don't rush this step, or they will burn.Add the lemon juice, soy sauce, curry, salt, pepper, and brown sugar. Simmer (uncovered) until the ingredients are well blended, about 3-5 minutes.

Cover the ribs with the sauce . Cover, and bake for 2 1/2 hours at 300 degrees. After one hour, turn the ribs around a couple of times so the sauce covers each piece completely. You will need the full 2 1/2 hours...The ribs will be tender, but deeply glazed-very thick and very sticky and sweet! ENJOY!

~Ruby Red Slipper (...Who has the wipes?!)