BBQ Baby Back Ribs


Now that it is “officially” summer and we have actually had summer like weather here in Western Washington. I mean 70’s in April? Color me shocked, really shocked!! As soon as I saw the forecast I couldn’t wait to break out one of my BBQ meals. We all love BBQ here. Ribs, chicken, you name it. Especially when I can use my “famous” (the families name not mine) homemade rub and BBQ sauce. It has taken me a few years to really get them where I want them and the family has told me to STOP tinkering with it, that it is perfect. Since my goal is to make yummy food and make them happy, I guess I achieved that goal with my rub and sauce (although I do still tinker with it now and again ssshhhhhh don’t tell).

We already had chicken in the freezer, but when I spotted the ribs at the store I knew I HAD to get them. It has been a long time since we have had ribs and they just sounded so good. A nice rack of baby back ribs slathered in BBQ sauce? Mmmmm I am hungry again. Now, since it was just Kevin and I with Ms Picky Pants being gone to California (I miss you Picky Pants) this was one of the times I tinkered with the recipe a bit. I added extra cayenne pepper to the rub. We love it spicy and I knew the boys wouldn’t mind it when they ate leftovers. I will post the original recipe so no fear of extra spice but if you DO want to kick it up a notch just add double (or more) of the cayenne to the rub.

I also made Spicy Coleslaw and Red Skin Potato Salad. Both of them have a tad bit of vinegar in them so they went really nicely with the ribs. Kevin and I decided, with the spice of the ribs, it was nice to take a couple of bites of the ribs and then a bite of the coleslaw. The creaminess of it just topped everything off!

I so need a better camera!!

BBQ Ribs

2 slabs of baby back ribs (4 racks)

Dry Rub
1 cup brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper

BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Combine all ingredients for the dry rub in a small bowl. Rub the ribs generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.

Preheat oven to 275 degrees F.

Place ribs on a large baking sheet lined with foil. Cover tightly with foil and place on the middle rack of the oven. Let roast for 2 1/2 hours.

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Preheat grill to medium.

Take the ribs out of the oven and place them on the grill. Cook for 20 minutes, turning and basting with the sauce. Remove from grill and serve.

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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