Blazing Baby Back Ribs
Dry Rub Seasoning
  • 2 racks of baby back ribsapproximately 4 pounds
  • 1tablespoon dry mustard
  • 1teaspoon smoked paprika
  • 1tablespoon regular paprika
  • 1teaspoon fresh ground black pepper
  • 1teaspoon garlic salt
  • 1/2teaspoon chili flakes
For the BBQ
  • garlic saltto taste
  • black pepperto taste
Spicy BBQ Sauce
  • 1tablespoon canola oil
  • 2tablespoons finely chopped onion
  • 1tablespoon fresh parsleyminced
  • 1/2teaspoon fresh oreganominced
  • 1/2teaspoon fresh savoryminced
  • 2cups apple cider vinegar
  • 1 1/2cups tomato ketchup
  • 3/4cup lightly packed brown sugar
  • 3tablespoons Dijon mustard
  • 1tablespoon Worcestershire sauce
  • 2teaspoons chili powder
  • 1teaspoon cayenne pepper
  • 1/2teaspoon sea salt
  • 1/2teaspoon fresh ground black pepper
Preparing the Ribs
  1. Preheat the oven to 350 degrees F.
  2. Generously rub the ribs on each side with the dry rub seasonings.
  3. In a large roasting pan, place the ribs in a single layer and cover snugly with heavy-weight tin foil.
  4. Bake until the ribs are tender, approximately 1 ¼ hours.
  5. Preheat the barbeque grill to medium.
  6. Lay the ribs on the grill and season with a generous sprinkling of the BBQ spices – garlic salt and black pepper. Grill for about 10 minutes on each side.
  7. After each side has been grilled, add another layer of garlic salt and black pepper and brush with Spicy BBQ Sauce. Grill for about 5 minutes, turn over and repeat on each side. Repeat this step twice more, for a total of 15 minutes on each side with BBQ sauce. Adding the sauce too early, or leaving the ribs exposed to the heat for too long will cause them to burn because of the sugar base in the sauce.
  8. Turn off the heat, close the lid and let the ribs sit for 5 minutes before serving.
Spicy BBQ Sauce
  1. In a medium saucepan, heat the oil over medium high heat.
  2. Add the onions and sauté until softened.
  3. Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper, salt and black pepper and simmer on medium-low heat for about 25 minutes.
  4. Add the parsley, oregano and savory and continue simmering another 10 minutes or so, until thickened.
  5. After cooking, store in the fridge in a tightly sealed glass jar for up to 3 weeks.
Recipe Notes

*Freshly ground Pepper tastes a whole letter better and is much more pungent than the pre-ground canned variety.

Blazing Baby Back Ribs Recipe |