These are the best ribs I think I have ever made. They are fall off the bone tender and juicy with a tangy/spicy sauce that we loved. I started with a recipe from my Weber's Big Book of Grilling, tweaked it to our liking and experimented on the grill and finally, after 4-5 tries, came up with the perfect Baby Back Rib recipe, IMHO. Thus the name, Nimrod's Baby Back Ribs. For a hickory flavor, soak 2 handfulls of Hickory Chips in water for at least 30 minutes and add to the hot coals the last 30 minutes of grilling. I was hoping to get the cooking time exact, but it varied each time I made these. Hope you enjoy. Be sure to have lots of napkins on hand cause you will need them. You also will need a grill that you can cook using indirect heat.
- 1 tablespoon olive oil
- 1⁄4 cup finely chopped yellow onion
- 2 teaspoons minced garlic (by all means use more if you like)
- 3⁄4 cup ketchup
- 1⁄2 cup rice vinegar (please use rice vinegar with no substitutions because it makes a difference IMO)
- 1⁄4 cup firmly packed light brown sugar
- 3 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons yellow mustard
- 3 teaspoons soy sauce
- 1⁄2 teaspoon chili powder
- Tabasco sauce
- 4 lbs pork baby back ribs (2-3 racks)
- kosher salt
- fresh ground black pepper
- To make the Sauce: In a medium saucepan over medium-high, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4-5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.
- Reduce heat and simmer for about 15 minutes. (It might taste a little vinegarie at first but it won't by the time you use it).
- Set aside.
- Pour some of the sauce in a small bowl to use for basting the ribs.
- Allow the ribs to stand at room temperature for 20-30 minutes before grilling.
- Season with salt and pepper.
- Grill the ribs, rib side down, over Indirect Medium Heat (keep grill at about 325-350 degrees) until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
- Turn after the first 30 minutes and again in 30 minutes, then do not turn again.
- During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
- During the last 30 minutes of grilling time, baste generously with the small bowl of sauce every 5-10 minutes, depending on how much sauce you want on the ribs.
- Serve warm with the remaining sauce on the side.
I did these two ways. Some on the grill as you directed and some I did in the oven. The oven ones actually turned out better for me. And, the smell in the house is oh-so-yummy. The sauce has quite a kick which leads me to believe I might have went a little heavy-handed on the Tabasco. I didn't get any complaints from either DS's. or DH in this regards though and so I will definitely be keeping this BBQ sauce recipe handy for future recipes such as pork and/or beef. Thanks for sharing your family recipe. Oh and I agree with your statement about keeping lots of napkins on hand. Lots of messy faces all around! Made for MarketTag 08'
These were excellent! I definitely will be using the sauce on other things as well as ribs. very nice! Thanks for posting. ~Lorie
This was very good! I added some fresh hot peppers and did not decrease the chili powder - I like it hot. After 3 hours at 300 degrees, all I had to do was plop them on the grill and add a little sauce. The meat fell off the bones and was still very moist.