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Barbecued Baby Back Ribs Recipe

Barbecued Baby Back Ribs Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 1 hour 35 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 each: 619 calories, 42g fat (15g saturated fat), 163mg cholesterol, 910mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 34g protein.

Reviews for Barbecued Baby Back Ribs

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MY REVIEW
thelouws User ID: 1336762 15826
Reviewed Sep. 2, 2013

"Made these for a gathering of friends & our children. Everyone loved them! I also left out the liquid smoke because we had none but the recipe was still delicious!"

MY REVIEW
Wieners User ID: 1845812 48711
Reviewed Jul. 28, 2012

"I left out the salt, because I didn't think it needed it. The liquid smoke also...none in the house. We enjoyed the flavor will definitely make again."

MY REVIEW
cherrylady User ID: 1073547 43944
Reviewed Feb. 6, 2012

"Only changes I made were adding 3 Tablespoons of brown sugar and 1 Tablespoon of lemon juice. We don't love the flavor of liquid smoke, so I only used 1/2 a teaspoon. I simmered it on the stove so the brown sugar would dissolve. (I also doubled the sauce recipe so we would be sure to have enough -- we like it saucy!) I'll make this again!"

MY REVIEW
cm13 User ID: 6046583 20042
Reviewed Aug. 7, 2011

"This is a recipe that my whole family loves. I couldn't find honey dijon so I also added the dijon mustard to the sauce. I used Stubbs Honey Pecan bbq sauce and it turned out amazing!"

MY REVIEW
jm_robertson User ID: 5692565 77028
Reviewed Jun. 14, 2011

"My family loved this! Thanks for sharing!"

MY REVIEW
debbym328 User ID: 2703752 21594
Reviewed Sep. 23, 2010

"Boiling the meat first makes it very tender and then you just brown it on the BBQ. The sauce was great also. Will add this to my recipe box!"

MY REVIEW
jwynd User ID: 138327 21593
Reviewed Jun. 29, 2010

"Very tender and tasty. Yes, I'd make them again - in fact, they're cooking right now!"

MY REVIEW
lobin User ID: 4366890 50473
Reviewed May. 14, 2010

"OMG mom!!!! Were the words out of my teenage son. Everyone loved it - it will become a staple at our house. I followed the directions except, I could not find honey dijon bbq sauce so--- I bought the honey bbq sauce and eyeballed the adding of dijon mustard, and I did omit the ketchup simply because I forgot it. This was easy and so delicious!"

MY REVIEW
lucious79601 User ID: 4117025 77027
Reviewed Jun. 10, 2009

"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."

MY REVIEW
whateverfood User ID: 1336157 23940
Reviewed Jun. 22, 2008

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

MY REVIEW
bja123 User ID: 605164 43167
Reviewed Jun. 14, 2008

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

MY REVIEW
jlm6112 User ID: 1403988 21591
Reviewed Jun. 13, 2008

"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!"

MY REVIEW
Joyce Bennett User ID: 2740690 19287
Reviewed Jun. 12, 2008

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

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