I love barbeque ribs, but never make them. It is one of those dinners that I’ve always considered a special occasion meal to be eaten in a restaurant. When I saw this recipe and then found baby back ribs on sale this summer, I knew I had to give them a try.
Now I don’t have a smoker or any fancy equipment. Cooking them with the rub in the oven gave the meat that tender, smokey flavor. Finishing them on the grill gave them that perfect slightly charred meat. Just remember to watch them closely since the sugars in the sauce will certainly burn quickly if left untended. I found that I didn’t have to grill them quite as long as the recipe says, but I went a head and posted as originally written.
You can use any BBQ sauce that you like. The recipe included here is an adaptation from Jamie Deen’s recipe. I reduced the apple cider vinegar from 2 cups down to 1 1/2 cups and upped the brown sugar from 3/4 to 1 or more cups. (I wasn’t measuring precisely). It just seemed too vinegary for my taste, but my family loved it. Adjust to your own tastes.
- 2 tablespoons light brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 2 racks baby back pork ribs (4 pounds)
Preheat the oven to 350 degrees F.
Mix together the brown sugar, mustard, paprika, smoked paprika, black pepper and garlic salt together in a small bowl. Be sure to break up any lumps with your fingers. Reserve 1 tablespoon of rub in a small bowl for serving.
Rub the ribs with the seasoning on both sides. Place in a single layer in a large roasting pan and cover tightly with heavy-duty foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour 15 minutes.
Preheat the grill to medium heat.
Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total. Baste with BBQ Sauce the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don’t want to burn your ribs.)
Let the racks rest 5 minutes before slicing into individual ribs. Sprinkle the cut ribs with extra sauce.
This recipe made much more sauce than needed for the recipe. Just store extra sauce in the refrigerator for another time.
- 1 tablespoon canola oil
- 2 tablespoons finely chopped onion
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups ketchup
- 1 + cups light brown sugar
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat.
Add the onions and stir until softened.
Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper and some salt and black pepper to the saucepan and simmer on medium-low heat until thickened, about 35 minutes.
Yield: About 4 cups.
Recipe adapted from Jamie Deen