Ingredients Jump to Instructions ↓

  1. 4 racks Baby Back Ribs SAUCE:

  2. 1-1/2 Cups water

  3. 1 Cup white vinegar

  4. 1/2 Cup tomato paste

  5. 1 Tablespoon yellow mustard

  6. 2/3 Cup dark brown sugar, packed

  7. 1 teaspoon liquid smoke hickory flavoring

  8. 1-1/2 teaspoons salt

  9. 1/2 teaspoon onion powder

  10. 1/4 teaspoon garlic powder

  11. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. 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 45-60 minutes or until sauce is thick. NOTE: I make a large batch of sauce in the slow cooker. Just double, triple, etc. the ingredients. I let it cook for a few hours, stirring occasionally. Bottle & refrigerate.

  2. 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 about 2-1/2 hours or until the meat on the ribs has pulled back from the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat. Throw a few soaked & drained Hickory or Fruitwood chips on coals.

  3. Remove the ribs from the foil (be careful, the liquid inside will be hot!) and grill them on the barbecue for 4-8 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.

  4. Serve the ribs with extra sauce on the side and lots of napkins. -- aka -- Grandpaskip Live simply, love generously, care deeply, speak kindly, and leave the rest to God.


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