Sometimes I’m just not in the mood to cook outside, because I literally cook outside myself (if you know what I mean).   But I do love good BBQ like everyone else in the summer.   When I found this recipe (on tasteofhome.com)  I was a little skeptical because the photo (honestly) didn’t look that appealing.  I decided to give it a shot because I actually had all the ingredients on hand (which is rare!)

You’ll love the combination of flavors in the sauce, which gets richer the longer you bake it.  Baking the ribs uncovered made them extremely tender - not “steamed” as they often look when baked in foil.  This method of cooking also allowed the delicious sauce thicken as it baked.  I must say, it was heavenly!  My teenage son literally ate half of the 3-1/2 pound rack himself, then hid the leftovers in the darkest corner of the refrigerator so they wouldn’t be discovered by anyone else.

Just a few notes before the recipe...  I unintentionally forgot about the “spicy brown mustard” (I just saw the Dijon mustard and went forward...)  Who knows, maybe it would make these better - but I liked it without.  For the steak sauce - I used Bullseye, our family favorite.  For you A-1 users, your favorite could make an entirely different experience.  For hot pepper sauce, I used the old standby - Tabasco.  You could taste just a hint of it, which made the ribs even better without being too spicy.  And a thought about the cloves - I’ve never been a fan of cloves, but in this small proportion it gave it a really rich flavor.

Ingredients:

    * 4 pounds pork baby back ribs

    * 3/4 cup chicken broth

    * 1/2 cup packed brown sugar

    * 1/4 cup spicy brown mustard

    * 1/4 cup Dijon mustard

    * 3 tablespoons steak sauce

    * 3 tablespoons soy sauce

    * 3/4 teaspoon hot pepper sauce

    * 1/4 teaspoon ground cloves

Directions:

Cut ribs into serving-size pieces, or leave whole for slicing later. Place ribs, meat side up, in a roasting pan. Bake, uncovered, at 325° for 2 hours; drain. Combine remaining ingredients; pour over ribs. Reduce temperature to 300°; bake, uncovered, basting occasionally, 1 to 1-1/4 hours longer or until ribs are tender and a small amount of sauce remains in the bottom of the pan. Yield: 6-8 servings.