- 2 medium onions, chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup packed brown sugar
- 1 cup water
- 1 cup spicy ketchup
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Liquid Smoke, optional
- 2 teaspoons ground mustard
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 5 to 6 pounds pork baby back ribs
- In a large saucepan, saute onions in butter until tender. Add garlic, cook 1 minute longer. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.
- In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.
- Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until tender.
- Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce. Yield: 5-6 servings.
Reviews for Ribs with a Kick
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"This recipe turned out great. I used regular ketchup since I didn't have any spicy ketchup on hand. Also used pork ribs and not the baby backs."
"For several years I have not been able to make ribbs or chicken without the family wanting this sauce."
"The sauce is absolutely delicious! When I make it, I usually double the recipe and use it for when I grill chicken. The only thing I do different is bake my ribs in a pan tightly covered with aluminum foil at 300 degrees for 1 1/2 to 2 hours and then grill them for 20 minutes basting with the sauce. They are fall-off-the-bone delicious!"
"I got this recipe from this taste of home subscription I get every 2 months. The first time I tried this recipe, myself and the crowd I made them for was crazy over them. They were eaten instantly with regret there wasnt more to share. I make this for lots of occassions and there isnt one rib left ever. I would reccommend this with out a doubt. I only change a couple of things to work better for me. I use chili sauce in place of the ketchup to tone down the kick a bit. I also cook the ribs first in a electric roaster on low untl the ribs fall off the bone, then I let them cool. I place them on Tinfoil, then dump the sauce over the ribs, wrap them up and put them on the grill for about 10 mins a side. Finger licking good. thank so much for sharing this recipe. I also freeze very well this way for occassions down the road. They take awhile to make. So do them again and freeze them"
"love love love this sauce!"