Recipe courtesy of Jerry Truxell

Barbecued Baby Back Ribs

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  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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6 pounds pork baby back ribs

4 ounces tap water

1 1/2 pints Barbecue Sauce, recipe follows

Barbecue Sauce:

1 1/2 tablespoons pomace oil

2 ounces Spanish onion

1 ounce scallion

2 ounces fresh green pepper

1/4 tablespoon peeled garlic

1 1/4 ounces brown sugar

2 teaspoons chili powder

2 teaspoons dried oregano

1 teaspoon ground cloves

1 teaspoon cayenne pepper

1 1/2 ounces ground paprika

1 teaspoon dry mustard

2 ounces lemon juice

3 ounces Worcestershire sauce

3 ounces red wine vinegar

1 /2 cup crushed tomatoes

4 1/2 ounces chili sauce

1 1/2 cups ketchup

3 ounces grandma molasses

1 1/2 ounces honey

1 1/2 ounces crystal hot Louisiana sauce


  1. Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.

Barbecue Sauce:

Yield: 1 1/2 pints
  1. Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.