- Course: Main Course
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Moderate
- Favorited: 8 Times
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!
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
- 2 racks baby back ribs (each about 2 pounds)
- Vegetable oil, for oiling the grill grate
- Sheila’s Raucous BBQ Sauce (above)
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 is based on using 2 tablespoons of vegetable oil to oil the grates.
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