Ready in 3 hours 45 minutes
This recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally. It's worth the time. What's nice about the making ribs this way is you can cook them the full 3 hours and then just turn off the oven until your guests arrive. Then finish on the grill or under the broiler; adding the sauce.
To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs and remove membrane from under-side of the ribs. Mix the dry spices together in a small bowl except the salt and pepper. Then sprinkle a light even coating spice rub over ribs and press into meat. If you have all your spices in shaker bottles you can just as easily sprinkle the desired amount of each spice on to the ribs. Then scatter the minced garlic over the top of the ribs. Then press spice and garlic against the meat. Top with salt and pepper. Add the amount of spice according to your desired level of hot and flavorful spice desired. Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours. I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.
As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Check sauce every 15-30 minutes to stir and make sure not boiling. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
This recipe yields 2 (full-rack) to 4 (half-rack) servings.
Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.
Serve with extra Sauce on the side. If you like lots of sauce, then pour remaining heated sauce over ribs and serve. Last time I made them (Sept 2013) I used standard pork back ribs instead of baby backs. I picked them because it looked like a lot of meat. They definitely were not as tender as baby backs. Will not make this mistake again!
Can substitute dark brown sugar if you don't have the light brown type. Can substitute Crown Royal for Jack Daniels.
macklure 8m agoI love this recipe. I make it 3-4 times a year and they are well loved by the entire family.
nametabj 2y agoLots of sauce for a second batch and you'll want more very soon. Real easy I used a foil lasagna pan with foil over.
Chhleggett 3y ago
Ncrisp24 3y ago
lisatracy 3y agoThanks for the recipe. First time making ribs and they were a hit!!! the whole family asked when we were having them again as they were eatting them and licking their fingers! The sauce is WELL worth the time to make.
Patg73 3y agoWithout question the best ribs that I've ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure.
Susan47 4y agoIt was 104 degrees when I made these for our 4th of July picnic..I didn't want to have the stove on for 1 1/2 hours,so I used a bottled bbq sauce. But the result was still the hit of the party. I'm thinking I may make a large batch of the bbq sauce in the fall or winter and freezing it until I need it.
KCinAZ 4y agoIt's been awhile since I've made these ribs and I always enjoy them. It's easy clean up since the ribs are cooked in foil in the oven and finished on the grill. I forgot to remove the membrane from the reverse side of the ribs and that is important to do that to help the fat cook away. Add sauce to your ribs as desired. Like lots of sweet BBQ sauce then add lots.. we like minimal sauce at the grill and add more at the table. Added cooking tip pictures today, too.
tthebeau 4y agoI put it In the broiler cause it was rainy and it tasted amazing can't wait to taste it on the grill
holly1win 4y agoSooo good, and really easy to make.