This week, Chef Katrina Pilver of Miss Barbara Jean's Soul Food Kitchen teaches Tina Redwine how to make southern-inspired soul food. 

Baby back ribs, 3 racks cut into 9 sections 

Water, enough to cover 

Beef bouillon, 6 cubes 

1 medium onion 

Sweet Baby Ray’s Sauce

Place ribs, bone side down, in a large stock pot.

Cover ribs with enough water to come about 3 inches above top of ribs. 

Add beef bouillon and onion to pot.

Cover pot and bring to a boil on high, then reduce to medium high (still at a boil) and cook for an hour and and 20 minutes to an hour and 45 minutes or until ribs reach your desired degree of tenderness. If you’d like your ribs less tender cook for less time. We like tender ribs. 

Remove the ribs immediately from pot when done so they don’t continue to cook and fall apart. 

Baste or dip in your favorite BBQ sauce (we like Sweet Baby Rays) and finish on grill or pop into a 425°F oven for 15-20 minutes or until bbq sauce is caramelized.

Miss Barbara Jean’s Soul Food Kitchen

115 Main Street, Norwalk

203-939-9598 for pickup or delivery.