Title: Baby back ribs with ranch sauce
 Categories: Meat
      Yield: 4 Servings
 
           Baby back ribs (yes; the
           -pork kind)
           Lea and Perrins
           -Worcestershire sauce

------------------------RANCH SAUCE-----------------------------
      3 tb Butter
      1 md Onion; chopped fine
    1/2 ts Celery seed
    1/2 ts Dry mustard
    1/4 ts Pepper
      2 ts Salt
      1    Clove garlic; chopped
      1 tb Lemon juice
      1 tb Lea and Perrins; or so
    1/8 ts Hot sauce (I'm sure we'll
           -add more...)
    1/4 c  Cider vinegar
      1 c  Tomato sauce
    1/2 c  Tomato puree
    1/4 c  Brown sugar - for a double
           -recipe; use the 1/4 cup and
           -add extra to taste
   
  OK, y'all, we've heard the hype, now comes the *real* thing...;> Get
  you some: Baby back ribs (yes, the pork kind), brush them lightly
  with some Lea and Perrins Worcestershire Sauce on both sides, so that
  you can tell that there's some on 'em.  Broil them (in the oven) on
  both sides so that they are nice and brown (don't COOK 'em, just give
  'em some color), and place them in a covered roaster pan in a 250F
  oven for about 2 hours.
  
  Drain the liquid from the pan and save it for something else.  You
  can use some of the meat juice in the Ranch Sauce (recipe follows),
  or you can throw it away. Paint the ribs with Ranch Sauce on both
  sides and put back in the roaster in the over for about another hour
  or so. Before serving, grill them over moderate coals to brown and
  finish, basting them again with Ranch Sauce, about 10 - 15 minutes.
  
  Ranch Sauce:  this recipe is from Frito - Lay, circa 1957.  Hard to
  beat: Mix all ingredients in a non-reactive saucepan, bring to a boil
  and simmer for at least 20 minutes, stirring often so that it doesn't
  stick.
  
  This, my friends, is fit to eat!