Tasty ‘n’ Tangy Baby Back Ribs

Name: Tasty 'n' Tangy Baby Back Ribs
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings.
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

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.

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.

Originally published as Baby-Back Ribs in Holiday & Celebrations Cookbook 2007