Barbecued Baby Back Ribs Recipe

Barbecued Baby Back Ribs Recipe
Photo by: Taste of Home
Rating

100% would make again

This recipe came about by accident when I was making ribs for company and discovered I didn't have enough sauce. I combined the ingredients on hand and came up with this special sauce.

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  • 6 Servings
  • Prep: 10 min. Cook: 1 hour 35 min.

Ingredients

  • 4 pounds pork baby back ribs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons liquid smoke, divided, optional
  • 3/4 cup barbecue sauce
  • 1/3 cup honey-Dijon barbecue sauce
  • 1/3 cup ketchup
  • 1/4 cup honey

Directions

  • Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.
  • Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 619 calories, 42 g fat (15 g saturated fat), 163 mg cholesterol, 910 mg sodium, 25 g carbohydrate, 1 g fiber, 34 g protein.

Barbecued Baby Back Ribs published in Country Pork , p106

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Reviews for Barbecued Baby Back Ribs (5)

Barbecued Baby Back Ribs Recipe

Barbecued Baby Back Ribs

Tell us what you think of this recipe.
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Reviewed on Jun. 10, 2009 by lucious79601

I tried this recipe...didn't use the grill, broiled and baked they came out just great. Nice smoke flavor, tangy sweet and tender. My family loved it and requested it for tonight.

Reviewed on Jun. 22, 2008 by whateverfood

Oops! I fat fingered. What kind of BBQ sauce was the 3/4 cup? Or does it matter?

Reviewed on Jun. 14, 2008 by bja123

This one is a real show stopper. Very good and easy.

Reviewed on Jun. 13, 2008 by jlm6112

Add chunks of celery/onion/garlic and some fresh herbs (sage/thyme/rosemary/bay leaf)to the cooking water for extra flavour. It's awsome!

Reviewed on Jun. 12, 2008 by Joyce Bennett

This looks like a very good recipe and like it would be moist and jucy. I will try.

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