Loading Video...
Recipe courtesy of Valerie Bertinelli

Baby Back Ribs

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 3 hr 10 min
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe



  1. Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.
  2. Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.
  3. Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.
  4. Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.
13m Easy 100%
11m Intermediate 97%
James Briscione

Prime Rib and Gravy

15m Intermediate 99%
14m Easy 99%
Jonathan Waxman

Braised Short Ribs

14m Easy 96%
21m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now