baby back ribs, brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, dry mustard
Main Event, Barbecue, Latest Recipes
Mouth-watering, fall-off-the-bone, slow-cooked ribs are a Texan favorite. And this super easy recipe is great if you are at all wary of the barbecue or grill, so it’s ideal for both backyard beginners and pitmasters alike.
Break out your favorite pork ribs and prepare to be delighted! These ribs can be ready in just three hours, or you can marinate your meat overnight for an extra flavor punch. Now, go get grilling!
2 pounds baby back ribs
½ cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark rum
¼ cup chili sauce
1 clove garlic, finely minced
½ teaspoon dry mustard
½ teaspoon ground black pepper
Preheat oven to 350 degrees F.
Cut the baby back ribs into the serving size you prefer and then wrap in two layers of tin foil.
Bake in a baking or roasting dish/pan for 1 ½ hours.
Once cooked, unwrap your ribs and drain the drippings.
Place the ribs in a large roasting pan.
In a bowl, mix together the brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper. This is your marinade!
Coat the ribs with sauce and marinate at room temperature for 1 hour; or, if you have time, you can even refrigerate them and let ’em get all yummy overnight.*
Preheat your grill to medium heat.
Brush grill grate with oil.
Place the ribs on the grill and cook for 30 minutes, basting with the marinade.* Serve.
Pro Tip 1:
Ribs can be prepared to Step 8 up to three days ahead and then grilled to serve.
Pro Tip 2:
You can reserve the drippings from the cooked ribs and then freeze them to use later in broths or soups!