Tasty 'n' Tangy Baby Back Ribs Recipe

Publisher Photo

Tasty 'n' Tangy Baby Back Ribs Recipe

Be the first to add a review
Publisher Photo
I doctor up bottled barbecue sauce with a blend of ingredients, including honey, mustard and red pepper flakes. Marinating the ribs makes them so flavorful.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 1-1/4 hours

Ingredients

  • 1 bottle (18 ounces) barbecue sauce
  • 1 cup honey
  • 1 can (6 ounces) tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground allspice
  • 2 teaspoons coarsely ground pepper, divided
  • 4 to 5 pounds pork baby back ribs
  • 1 teaspoon salt

Directions

In a large saucepan, combine the first 11 ingredients. Add 1 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; set aside 2 cups of sauce for basting.
Brush ribs with the remaining sauce; place in two large resealable plastic bags. Seal and turn to coat; refrigerate for 30 minutes.
Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Sprinkle both sides of ribs with salt and remaining pepper. Place on grill rack over drip pan. Grill, covered, over indirect medium heat for 1 hour, turning occasionally.
Baste ribs with some of the reserved sauce. Grill 15 minutes longer or until juices run clear and meat is tender, turning and basting occasionally. Yield: 4 servings.
Originally published as Tasty 'n' Tangy Baby Back Ribs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p224

  • 1 bottle (18 ounces) barbecue sauce
  • 1 cup honey
  • 1 can (6 ounces) tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground allspice
  • 2 teaspoons coarsely ground pepper, divided
  • 4 to 5 pounds pork baby back ribs
  • 1 teaspoon salt
  1. In a large saucepan, combine the first 11 ingredients. Add 1 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; set aside 2 cups of sauce for basting.
  2. Brush ribs with the remaining sauce; place in two large resealable plastic bags. Seal and turn to coat; refrigerate for 30 minutes.
  3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Sprinkle both sides of ribs with salt and remaining pepper. Place on grill rack over drip pan. Grill, covered, over indirect medium heat for 1 hour, turning occasionally.
  4. Baste ribs with some of the reserved sauce. Grill 15 minutes longer or until juices run clear and meat is tender, turning and basting occasionally. Yield: 4 servings.
Originally published as Tasty 'n' Tangy Baby Back Ribs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p224

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTasty 'n' Tangy Baby Back Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review