BBQ Ribs

Tender baby back ribs with a homemade BBQ sauce are perfect for summer entertaining

My husband and I are realizing the true meaning of the phrase "the honeymoon is over" and dealing with all the ups and downs of real life. While some things have been difficult, we are lucky enough to enjoy the beginning of a Southern California summer and have been taking advantage of the warm weather with weekends spent in the sun and at the beach. I decided to make ribs to usher in the outdoor eating season with an all-American classic. The recipe, based on a favorite from the Barefoot Contessa, calls for baking the ribs in a delicious homemade BBQ sauce until they nearly fall off the bone and then finishing them on the grill. It's a great dish for your next barbecue with friends and will easily feed a crowd.


Related Recipes:
- BBQ Pulled Pork Sliders
- Chinese-Style Baby Back Ribs
- Classic American Cheeseburgers

BBQ Ribs:

For BBQ Sauce

• Heat 1/4 c. vegetable oil in a saucepan and add in 1 finely diced onion.
• Cook onion for 10 minutes, or until soft but not brown, then add in 2 minced garlic cloves and cook for another minute.
• Add in 6 oz. tomato paste and stir to combine, allow to rust in color for a minute or two.
• Stir in 1 tbsp. chili powder, 1/2 tbsp. cumin, 1/2 tbsp. mustard powder, and 1 tsp. red chile flakes and cook for 1 minute.
• Add in 1/2 c. cider vinegar, 1/2 c. honey, 1/2 c. hoisin sauce,* 1/4 c. Dijon mustard, 1/4 c. soy sauce, and 1/4 c. Worcestershire sauce.
• Bring sauce to a boil, lower to a simmer, and cook for 30 minutes.
• Let sauce cool.**

For Ribs

• Season 2 racks of baby back ribs*** generously with salt and pepper and place on a foil-lined baking sheet.
• Pour 1/2 of the barbecue sauce over the ribs and cover loosely with foil.
• Bake ribs in a 350F oven for 2 hours, or until very tender.****
• Brush ribs with more barbecue sauce and cook on a hot grill for 10 minutes, turning ribs halfway through.
• Slice ribs and serve with remaining BBQ sauce.

Serves four-six

*Available in the Asian foods aisle of most grocery stores.

**Sauce can be made several days in advance, cooled, and kept in the fridge.

***About 2.5-3 lbs. total.

****Ribs can be cooled and kept in the fridge at this point. Just let stand at room temperature before grilling.