Barbecue Baby Back Ribs

Tug Off the Bone Tender ...Delicious

This recipe for Barbecue Baby Back Ribs creates a "tug-off-the-bone tender" and delicious meal.

Why "tug" instead of "fall?" Click here for an explanation.

There are three things that make this a favorite restaurant recipe:

The BBQ seasoning
The BBQ sauce
The method of cooking the baby back ribs

(Don't forget the cornbread!)

The seasoning ingredients must be well blended and the barbecue sauce must simmer for an hour to make certain everything works in harmony. Great taste!

What did real restaurant customers choose as a BEST method for cooking ribs? The method on this page, of course. Click the link for a full explanation.)

Barbecue Baby Back Ribs

Preparation time: 10 minutes. Serves 6-8.

Ingredients:

6 pounds of baby back ribs
BBQ Seasoning (recipe below)
BBQ Sauce (recipe below)

The Seasoning:

Ingredients:

1 tablespoon salt
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coarse black pepper
1 teaspoon Ancho chili powder
1/8 teaspoon cayenne pepper (or to taste)

Instructions for Seasoning:

Combine all ingredients in a mixing bowl until thoroughly blended

The Barbecue Sauce

Ingredients:

1 quart (32 ounces) ketchup
1/4 pound brown sugar
1/2 teaspoon cayenne
2 1/4 teaspoons celery seed
1 3/4 teaspoon liquid smoke
4-6 teaspoons white vinegar (or to taste)

Instructions for BBQ Sauce:

Combine all ingredients in a sauce pan and simmer for one hour, stirring occasionally

Instructions for Grilling BBQ Baby Back Ribs:

Season both sides of the ribs with BBQ seasoning
Place the ribs on a sheet pan, cover and refrigerate for at least 2 hours (over-night is better)
Heat grill to 350 degree F
Place ribs on the grill over the heat with the cover down
Grill for approximately 1 hour, turning the ribs once until caramelized on both sides
Turn the grill down to 300 degrees F and continue to cook with cover down for another one hour or until tender
Brush with BBQ sauce recipe on both sides and continue cooking until the meat is "tug"-off-the-bone" tender (about 30 minutes more)
Remove from the grill, making sure the ribs do not burn (a little charring is fine if you prefer)
Cut the racks into 5-6 ribs per serving