Baby Back Ribs With Homemade Barbecue Sauce
Do you love to order baby back ribs when you go to a restaurant? Well then you should try to make them at home. This to die for recipe is super simple and something you'll want to serve to your family over and over again. It's also a great recipe to make for get-togethers to show off your amazing cooking skills!
These easy and delicious baby back ribs are seasoned with a dry rub, glazed with homemade barbecue sauce, and cooked to perfection to produce tender, mouth-watering ribs.
We always have left overs but we love to eat them the next day as well.
*Preheat oven to 280°
First my husband does a dry rub on the ribs. He uses lemon pepper seasonings and lawry's on his and only lawry's on mine. He puts the seasonings on both front and back, that way when you're gnawing on the bone you have some added flavoring. While my husband is doing the dry rub, I like to make the BQQ sauce.
Tip: We like to start making ours at 2 o'clock, that way they are ready at dinner time.
(If you didn't just buy the ribs, make sure you thaw them in the refrigerator overnight.)
- 1 tbsp. Sugar
- 1 tsp. Dry Mustard
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 cup Brown Sugar, packed
- 1/2 cup Apple Vinegar, white vinegar is fine too
- 1 tsp. Worscestershire Sauce
- 1 cup Water
- 1 cup Ketchup
- 1 cup Cattleman's BBQ Sauce
- 1 cup Open Pit BBQ Sauce
Combine all ingredients in a medium sized bowl, I like to use a whisk to mix it but that is just my preference.
Put barbecue sauce in the fridge until you need it for the ribs.
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- Once the oven is preheated at 280° stick the ribs in and cook them for an hour.
- When your hour is up, take the ribs out and drain out all the grease. Flip the ribs over and stick them in the oven for another hour.
- Once your second hour is up, take the ribs out and again, drain out all the grease. Next get your barbecue sauce from the refrigerator and brush/slather it all over the bottom of your ribs. (DO NOT FLIP) Put them back in the oven for 30 minutes and put your barbecue sauce back in the fridge.
- When your first 30 minutes is up, take your ribs out and flip them over. (Now meat side facing up) Take your barbecue sauce back out and brush/slather your ribs with as much sauce as you'd like. Stick the ribs back in the oven for another 30 minutes and once again place the remaining barbecue sauce in your fridge.
- When your second 30 minutes is done, take your ribs out and cut them at every 3 bones. Take your barbecue sauce and brush/slather it in between every cut. Place your ribs in the oven for one last time and cook them for an additional 20 minutes.
- Final step: When you 20 minutes are finished, take them out of the oven and let them cool for about 5 minutes. Finally, serve them and enjoy!
Tip: If you have left over barbecue sauce (like we always do) you can add some more to the top of your ribs and cook them for an addition 10 minutes to add some more flavor. Otherwise if you have ribs left over that you plan on eating later, save your barbecue sauce as well. When you heat your leftovers up, add your sauce and you won't even be able to tell that you're eating leftovers from you refrigerator!
|Serving size: 4 oz|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 21 g||42%|
|Cholesterol 60 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|