Prep 1 hr
Cook 2 hrs 45 mins
From www.TopSecretRecipes.com Posted in response to a request. The recipe was given to me by Miller, who is still with us in spirit. Thanks Miller!
- 4 racks of baby-back pork ribs
- 354.88 ml water
- 236.59 ml white vinegar
- 118.29 ml tomato paste
- 14.79 ml yellow mustard
- 158.51 ml dark brown sugar, packed
- 4.92 ml hickory flavoring liquid smoke
- 7.39 ml salt
- 2.46 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml paprika
- Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
- When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
- When you're ready to make the ribs, preheat the oven to 300 degrees.
- Brush sauce over the entire surface of each rack of ribs.
- Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
- Bake for 2 to 2ï¿½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ï¿½ inch.
- When the ribs are just about done, preheat your barbecue grill to medium heat.
- Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
- Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
- Just be sure not to brush on the sauce too soon or it could burn.
- Serve the ribs with extra sauce on the side and lots of napkins.
I've been waiting for this recipe to post so I could review it. I tried it as soon as you entered it in the recipe request thread. We absolutely loved the sauce. I put the racks of ribs in a 275 oven because we were going to be out a little longer than the time called for. When we returned, the ribs were falling off the bone. The sauce is outstanding. Wish I could give this a 10 star.
Great recipe! This sauce is so good, and I'm sure could be used for any meat you want to barbeque. I made the mistake of not dividing my sauce before starting to brush it on to the raw meat ... make sure you save some to use with the cooked meat later!
These are exactly what they're said to be - only better! I've made these several times now exactly as stated and they are absolutely "no fail". If the weather doesn't cooperate as far as grilling, at the end of the baking period, open the foil, spread with more sauce and stick under the broiler a few minutes until browned/carmelized.