Sweet and Spicy BBQ Baby Back Ribs
Combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper and what do you get? A finger-licking sauce for these grilled ribs!
Prep Time:
45 mins
Total Time:
1 hr 30 mins
Servings:
Makes 4 servings.
Ingredients
-
1 cup catsup
-
1/4 cup mild-flavored molasses
-
1/4 cup lemon juice
-
2 tablespoons soy sauce
-
1/2 teaspoon crushed red pepper
-
3 to 3-1/2 pounds pork loin back ribs or meaty pork spare ribs
-
1/2 teaspoon onion salt
-
1/2 teaspoon pepper
Directions
1.
For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to 5 days.
2.
Cut the ribs into serving-size pieces; place in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Drain ribs; cool slightly. Season ribs with onion salt and pepper.
3.
To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan, but not over the coals. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs. Makes 4 servings.
Nutrition information
Calories 661, Total Fat 41 g, Saturated Fat 16 g, Cholesterol 162 mg, Sodium 1654 mg, Carbohydrate 34 g, Fiber 1 g, Protein 40 g. Daily Values: Vitamin A 8%, Vitamin C 29%, Calcium 9%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Fred's Finest Baby Back Ribs
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
