Prep Time: 5 minutes
Cook Time: 1 hour 8 minutes
Makes: 4 Servings

Ingredients For Ribs:
2 full racks (quartered)
baby back ribs
beef broth or beer
3-4 dry bay leaves
handful of peppercorns
1-2 onions quartered

Place ribs, bay leaves, peppercorns and onions
in a large heavy pot or Dutch oven and add
enough broth or beer to fully cover the ribs.
Simmer over low heat for about an 1 hour or
until ribs are tender, remove ribs and set aside.

Ingredients For Marinade:
1 c ketchup
1 tsp garlic powder
3 T Worcestershire Sauce
4 T vinegar
1 T pepper
2 tsp (10 ml) mustard

Combine all of these ingredients together and let the
cooked ribs marinate in this sauce for about an hour or longer.

Preheat the grill to medium heat.
Baste ribs generously with sauce and grill for
about 4 minutes on each side or until desired degree of doneness.


Simple ingredients and easy preparation make this an excellent recipe.
You can warm the sauce to make certain everything is completely incorporated. Definately A Keeper!

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Makes: 4 Servings

2 racks baby back ribs
(about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce,
recipe follows

Preheat oven to 350 degrees F.

Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side
down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce
for dipping or brush it over the ribs.

Bourbon Barbeque Sauce:

(Makes: About 1 1/2 Cups)

1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved.
The sauce will keep in the refrigerator for up to 2 weeks.


This rub gives the meat a wonderful flavor,
while the braising liquid makes the meat moist and tender.

Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Makes: 2 Slabs Ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
1 1/2 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees F.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 to 3 hours or until tender. If you are using larger ribs they may have to cook up to 4 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

For a different taste try using a strong red wine (Cab, or Syrah for example) and add a Chapotle pepper instead of the Cayenne pepper. You can also finish them off on the grill to give them that bbq taste.