← Back to Search Results
grilling American
Barbecued Baby Backs with Sheila’s Raucous BBQ Sauce Recipe-14177

Photo by: Joseph De Leo
Comments: 0
 

Recipe

For a great summertime meal right off the grill, nothing’s yummier than baby backs slathered with a rich and tangy brick-colored Texas-style sauce. Great potato salad, crunchy slaw, and cold beer finish off the menu. Could I make you any hungrier? Stock up on brightly colored paper napkins and have fun!

Yield: Serves 4

Ingredients

Sheila’s Raucous BBQ Sauce

  • 1 onion, finely chopped
  • 4 cloves garlic, finely minced
  • 2 cups ketchup
  • ½ cup cider vinegar
  • ¼ cup canola oil
  • ¼ cup Worcestershire sauce
  • ¼ cup fresh lemon Juice
  • 1/3 cup (packed) dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 dashes Tabasco sauce

The Ribs

  • 2 racks baby back ribs (each about 2 pounds)
  • Vegetable oil, for oiling the grill grate
  • Sheila’s Raucous BBQ Sauce (above)

Directions

For the Sauce:

1. Combine all the ingredients in a heavy saucepan. Add 1 cup water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have blended, 10 to 15 minutes.

2. Pour the sauce through a fine-mesh strainer into a bowl, discarding the onion and garlic. Taste, and adjust the seasonings as needed. Use immediately, or let the sauce cool to room temperature, transfer it to a covered container, and refrigerate it for up to 1 week. Makes 3 Cups

For the Ribs:

1. Preheat the oven to 350°F.

2. Place the ribs, meaty side up, in a shallow roasting pan. Pour 1½ cups of the barbecue sauce over the ribs, and pour ½ cup water into the bottom of the pan. Bake, basting occasionally, for 1 hour.

3. Meanwhile, preheat a barbecue grill to high and then reduce the heat to medium. Oil the grill grate well.

4. Remove the ribs from the oven and arrange them, meaty side down, on the grill. Grill, brushing them occasionally with the extra barbecue sauce, until they are caramelized and have some nice grill marks, about 5 minutes.

5. Put the ribs on a large cutting board and cut them apart, slicing between the bones. Arrange them on a large platter and serve, with extra sauce on the side for dipping.


© 2008 Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 2 tablespoons of vegetable oil to oil the grates.

1290kcal (65%)
189mg (19%)
32mg (53%)
95mcg RAE (3%)
2221mg
137mg
91g
53g
2g
63g
336mg (112%)
1822mg (76%)
12g (62%)
75g (116%)
7mg (39%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?