Nimrod's Baby Back Ribs
photo by CoffeeB
- Ready In:
- 2hrs 30mins
- 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.
Questions & Replies
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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'
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I made these for my hubby tonight for dinner. By accident, I got beef short ribs instead of pork ribs~and they still turned out great. Next time, I am going to get the baby back pork ribs. My husband LOVED the sauce. Nimz, in the instructions, I'm glad you told us not to worry about the vinegar taste. If you hadn't stated this, I would've worried because at first the sauce was very vinegarie smelling and tasting. However, the finished product was great. Oh, and instead of grilling the ribs, I cooked them in the oven at 325 degrees for about 2 hours. I put them in a roasting pan on the rack with about an inch of water on the bottom of the pan and sealed the ribs in foil so they basically steamed. Then I increased the oven temperature to 375 degrees, basted the ribs with the sauce, and cooked them uncovered for another 20 minutes.
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