Sonja's yummy ribs

These are the best ribs! The meat practically falls off the bone by itself. Sonja bragged about them, so I had to make them to make sure they were so good...and they were!

Ingredients:

2 racks baby back ribs
1 clove garlic, minced
1 medium onion, minced
5 tablespoons butter
2 1/2 cups catsup
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar, firmly packed
2 tbs. spicy mustard w/horseradish
2 tbs. Worcestershire sauce
1 tbs. chili powder
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/2 tsp. black pepper

Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft.

Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.

Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!)

Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!

BTW: I made these in our crock pot because I could not stand having a hot kitchen in the middle of the summer. They cooked for 6 hours and I think turned out just as tasty. They got the thumbs up from Big Steve, who will critique anything I feed him.
Great recipe sista!

I served with mashed potatoes and corn on the cob, using my favorite corn on the cob recipe (from Rachele Ray).
After cooking the corn on the stove, add a few tbsp of butter into the pot with a few tbsp of chili powder and a few tbsp of [fresh] lime juice. Put the lid on and shake until everything mixes and coats the corn.
Supa yummy.