Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 cup finely chopped yellow onion

  3. 2 teaspoons minced garlic (by all means use more if you like)

  4. 3/4 cup ketchup

  5. 1/2 cup rice vinegar (please use rice vinegar with no substitutions because it makes a difference IMO)

  6. 1/4 cup firmly packed light brown sugar

  7. 3 tablespoons Worcestershire sauce

  8. 1 1/2 tablespoons yellow mustard

  9. 3 teaspoons soy sauce

  10. 1/2 teaspoon chili powder

  11. Tabasco sauce

  12. 4 lbs pork baby back ribs (2-3 racks)

  13. kosher salt

  14. fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add the garlic and cook for 1 minute more.

  3. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.

  4. 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).

  5. Set aside.

  6. Pour some of the sauce in a small bowl to use for basting the ribs.

  7. Allow the ribs to stand at room temperature for 20-30 minutes before grilling.

  8. Season with salt and pepper.

  9. 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.

  10. Turn after the first 30 minutes and again in 30 minutes, then do not turn again.

  11. During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).

  12. 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.

  13. Serve warm with the remaining sauce on the side.


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