From time to time I will splurge a little and pick up a few racks of raw baby back ribs. Probably my favorite cut of pork rib available, there are many ways they can be prepared.

We generally use a simple quick barbecue sauce on the baby back ribs, and they come out tasting great. If you have time to slow cook them all day, then great, but many times you are on a tight schedule.

Using this basic recipe, I have gotten used to the flavor, but when I started cooking them in a cast iron skillet in the oven, they tasted entirely different. The flavors were dark and rich.

• 2 racks of baby back ribs (about 3 pounds).
• 1 bottle of beer.
• Water.
• 1 yellow onion, diced.
• 4 cloves of garlic, crushed and chopped fine.
• 1/4 cup vinegar, preferably cider vinegar.
• 1 cup of ketchup.
• 1 tablespoon of molasses.
• 1 tablespoon lemon or grapefruit juice.
• 1 tablespoon Worcestershire sauce.
• 1 tablespoon Tabasco sauce.
• Pepper.
• Olive oil.

Preheat oven to 325.

Cut the racks into individual ribs and place in a large saucepan. Pour the beer over the top of the ribs and then add water until the ribs are covered. Bring to a boil and boil for 5 minutes. Strain.

In a 12” cast iron skillet, add enough olive oil to lightly coat the bottom of the skillet. Cook garlic and onions on medium/medium low until onions are clear. Add the remaining ingredients. Turn off the burner under the skillet and mix the sauce for a few minutes.

Add the ribs to the skillet and turn them to coat evenly.

Place the skillet in the oven and cook for 45 minutes. Turn the ribs, re-coating them with the sauce. Cook another 45 minutes.