INGREDIENTS

INSTRUCTIONS

BARBECUE SAUCE
These are the real thing. People come from around the corner, around the
city, and around the world to eat these ribs at Sylvia's. The secret?
Tangy, not too sweet barbecue sauce and a special way of preparing the ribs
that's described here.
To make the ribs easier to handle, cut each slab between the middle bones
into 2 equal piece. Rub the salt, black pepper, and red pepper into both
sides of the ribs. Place the ribs in a deep baking dish, cover them, and
refrigerate overnight. Preheat the oven to 450 degrees. Pour the vinegar
over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times
during baking and spoon some of the pan juices over them. Remove the ribs
from the baking dish and place in a single layer on baking sheets. (Line
the baking sheets with aluminum foil for easy cleanup.) Bake at 450 degrees
for 1 hour. The ribs should be tender and well browned. This much can be
done up to a day in advance. Cool the ribs, cover tightly, and refrigerate.
Bring to room temperature for about 1 hour before continuing.
To finish the ribs, preheat the oven to 400 degrees. Cut the slabs between
the bones into individual ribs. Place the ribs in a baking dish large
enough to hold them comfortably. Spoon enough of the barbecue sauce over
them to coat lightly. Cover the pan with aluminum foil and bake until
heated through, about 20 minutes. Serve with additional barbecue sauce on
the side. Make 8 servings.
Barbecue Sauce:
Combine all the ingredients in a heavy pot and heat just until hot. Don't
bring to a boil or the sauce will turn dark and become thin. Cool the sauce
to room temperature, strain, and store in a tightly covered jar in the
refrigerator. Makes about 5 cups.
From Sylvia's Soul Food: Recipes From Harlem's World-Famous Restaurant by
Sylvia Woods and Christopher Styler (Copyright 1992 by Hearst Books).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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