Phil Anderson: Hi! I am chef Phil, Harris Teeter's executive chef. We are going to be cooking up some baby back ribs today. What we are going to do first is make the sauce. Then we are going to combine all of these ingredients into a pot and put it over medium-high heat and we are going to cook it down for a while. Okay, we will begin by mixing the liquid ingredients; a half a cup of pineapple juice. Then we have one cup of maple syrup, a third of a cup of cider vinegar, two tablespoons of Worcestershire sauce, one teaspoon of liquid smoke. Don't need a lot of that. Two-and-a-half cups of ketchup, one onion minced, one cup of brown sugar, one tablespoon of chili powder, one teaspoon of cayenne pepper, one clove of garlic minced, a half a teaspoon of black pepper, two teaspoons of kosher salt, two tablespoons of spicy mustard, and finally, five tablespoons of butter. Okay, I'm going to mix it all up, take it to the stove, cook that up and reduce it down a little bit, and that will be our barbecue sauce. I brought this over a medium-high heat and we want to cook this down until the onions are tender, so that could be about 25 minutes. You want to keep stirring it because of all that sweetness in here, between the ketchup and the maple syrup. All the flavors are going to develop within that time. So that's our barbecue sauce and it will reduce a little bit as it cooks. 25-30 minutes, it all depends on how high you have your heat and again, the size of your pot, if it's narrower, it's going to take longer. So we wanted to do this as quickly as possible. So we put it in a pretty big pot. Okay, we are finished with our barbecue sauce and now we are coming to the baby back ribs. Now with ribs, there is a piece of tissue of that skin that you want to get rid of, otherwise, it will be all raunchy looking and so it won't cook naturally. So you get that piece and you just kind of take it off. Set that aside. Okay, now we are going to put this baby back right on aluminum that's just a cookie tray, aluminum and then inline with parchment paper and we are going to put just right like this. Okay, and then we take some of our sauce, and I have to do all of it, just some of it, and we are right over the top of it. There we go. Okay, now we have a preheated oven, 350 degrees. There is a key here now, another key is get your parchment paper so that it doesn't stick and then aluminum foil going over the top of it, and we are touching these in so that it creates a pretty sealed container.

It will steam itself really nice. We are going to leave it in a 350 degree oven for an hour. Okay, I will see it in an hour. We have been gone for about an hour, we are going to go into the oven, undisturbed oven 350 degrees. I smell some baby back ribs. Oh yeah! Okay, and then we will just -- there you are, baby back ribs. Enjoy!