Baby Back Ribs with Tangy Homemade BBQ Sauce

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Summer means grilling and grilling means ribs.  I know I have a lot of rib recipes on this site but I’m always trying something different with one of my favorite foods.  This time around, I decided to mess with the sauce a little bit.  I wanted something that had a little fruity tang so I added some marmalade and a juicy, fresh, nectarine to the sauce.  The slightly sweet sauce with a little acidic bite from the apple cider vinegar balanced out the rich and decadent ribs.  The slight change in sauce flavor made for a completely different and delicious taste!  Besides tasting delicious, my favorite part about these ribs was the manner in which I prepared them.  Ribs typically aren’t a quick weeknight meal, but by using an old restaurant and catering preparation technique, I was able to make them into an easy workday dinner!  I cooked the ribs low and slow in the oven for 4 – 5 hours, like I wrote in the recipe, but once they were cooked, instead of taking them straight to the grill, I cooled them down and then refrigerated them.  When I got home from work the next day, all I had to do was fire up the grill, brush them with sauce and grill for a few minutes until they were hot throughout.  By adjusting my preparation and thinking ahead a bit, I was able to turn low and slow, juicy and succulent baby back ribs into a quick weeknight meal!

Grilled Baby Back Ribs with Tangy Homemade BBQ Sauce

Grilled Baby Back Ribs with Tangy Homemade BBQ Sauce

I cooked these a day ahead of time and then sauced them and grilled until hot throughout.

 

Grilled Baby Back Ribs with Tangy Homemade BBQ Sauce

Just a pile of meaty goodness…

Grilled Baby Back Ribs with Tangy Homemade BBQ Sauce

Up close..juicy and tender.

Baby Back Ribs with Tangy Homemade BBQ Sauce

Baby Back Ribs with Tangy Homemade BBQ Sauce

Baby Back Ribs with Homemade BBQ Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: medium
  • Recipe type: Appetizer, Entree

Ingredients:

  • **For the BBQ Sauce**
  • 1 cup ketchup
  • 1/3 cup orange marmalade
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 cloves garlic
  • 1 ripe nectarine
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. honey
  • 1 tbsp. ground fresh chili paste (I always usually Sambal Oelek by Huy Fong Foods)
  • 1 tbsp. Dijon mustard
  • **For the Rub**
  • 1/2 cup brown sugar
  • 3 tbsp. chili powder
  • 2 tsp. onion powder
  • 1 tsp. white pepper
  • 1 tsp. salt
  • 1/2 tsp. dry thyme
  • 1/4 tsp. all-spice
  • 1/4 tsp. cinnamon
  • 2 slab baby back ribs, silver skin removed (about 3 pounds total)

Directions:

  1. Add all the BBQ sauce ingredients to a blender. Blend for 20 – 30 seconds until smooth.
  2. Pour sauce into a medium pot over low heat. Cook, stirring often, for 30 minutes.
  3. Remove from heat and refrigerate until ready to use.
  4. Add all of the rub ingredients, except the ribs, to a medium bowl. Mix well to combine.
  5. Evenly rub the rub onto both sides of the ribs.
  6. Wrap ribs in plastic wrap and refrigerate for at least 4 hours, up to 24.
  7. Remove ribs from refrigerator about 30 minutes before you plan on cooking.
  8. Pre-heat oven to 250 degrees.
  9. Remove ribs from plastic wrap and wrap each slab in foil, closing at the top to form a pouch.
  10. Place foil pouches onto a sheet pan and bake for 4 – 5 hours, basting both sides of the slabs of ribs with sauce every 30 minutes.
  11. After 4 – 5 hours, remove ribs from oven and foil.
  12. Pre-heat grill to medium heat.
  13. Brush ribs with more sauce and grill both sides, for 5 – 7 minutes, brushing with more sauce as needed.
  14. Remove from grill and let rest 5 minutes before cutting.
  15. Serve immediately.

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