Baby Back Ribs with Tuscan BBQ Sauce

6 servings
  • 3 racks of baby back ribs
  • Gray salt and freshly ground black pepper
  • For the Sauce: (Yield: 2-1/2 cups)
  • 1 cup honey
  • 1/4 -cup soy sauce
  • 1/2 -cup balsamic vinegar
  • 1 cup ketchup
  • 1/4 -cup espresso
  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. minced garlic

RIBS: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.

SAUCE: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.

TO COMPLETE: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.

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    Baby Back Ribs

    Recipe courtesy of Sandra Lee