Decadent Baby Back Ribs Delight

Get ready to indulge in tender, juicy ribs that melt in your mouth with every bite. This flavorful recipe is perfect for a cozy dinner or sharing with friends and family on a weekend barbecue.

Tips For Better Flavor

Marinate the ribs overnight to let the flavors fully develop.
Cook low and slow for tender meat that falls off the bone.
Use a meat thermometer to check for doneness, aiming for an internal temperature of 190°F to 203°F.

Ingredients 0/7

3 pounds pork back ribs, cut into serving size pieces 1 cup ketchup ¼ cup apple cider vinegar 3 tablespoons Worcestershire sauce 3 tablespoons brown sugar ½ teaspoon salt 1 teaspoon liquid smoke flavoring

Why This Dish Is Worth Trying

These ribs are tender, juicy, and packed with rich flavors that melt in your mouth. The perfect balance of smoky, sweet, and savory makes every bite irresistible. They are great for gatherings or a special family dinner.

Step 1

Place the ribs in a large pot and covering them with water. Bring it to a boil over high heat, then lower the heat to medium and let the ribs simmer gently for about an hour, until they’re nice and tender. While the ribs are cooking, mix together the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Heat the sauce over medium-high until it starts to simmer, then turn the heat down to medium-low and let it cook uncovered, stirring often, until it thickens up nicely—this should take around 30 minutes.

Step 2

Once the ribs are done, preheat your oven’s broiler and position a rack about 6 inches from the heat. Line a baking sheet with foil for easy cleanup. Drain the ribs and lay them on the sheet with the meaty side facing up. Generously brush half of the barbecue sauce over the ribs, then pop them under the broiler. Keep an eye on them as you broil for about 7 minutes, until the sauce gets sticky and starts to brown a little.

Step 3

Flip the ribs over and slather on the rest of the sauce. Broil for another 7 minutes or so, until that side is just as sticky and caramelized. Once they’re done, let the ribs rest for a few minutes before digging in.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Great Ways To Serve

Serve with classic sides like creamy coleslaw, buttery cornbread, or grilled vegetables. A tangy barbecue sauce on the side adds an extra kick. Pair with a cold beer or a refreshing iced tea for a complete meal.

Freezing Tips

Allow the ribs to cool completely before storing. Wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days or freeze for longer storage, reheating gently to keep them moist.

Frequently Asked Questions

Can I use a different type of ribs for this recipe?

Yes, you can use spare ribs or St. Louis-style ribs, but cooking times might vary slightly.

How do I know when the ribs are tender enough after boiling?

The ribs should be tender when you can easily insert a fork into the meat and it feels soft but not falling apart.

Can I make the barbecue sauce ahead of time?

Absolutely, the sauce can be made in advance and stored in the fridge for up to 3 days.

What can I substitute for liquid smoke if I don’t have any?

You can omit it or add a small amount of smoked paprika for a similar smoky flavor.

Is it necessary to boil the ribs before broiling?

Boiling helps tenderize the ribs faster, but you can slow-cook or grill them instead if you prefer.

How do I prevent the sauce from burning under the broiler?

Keep a close eye on the ribs and broil them at the recommended distance to avoid burning.

Can I use a grill instead of the oven broiler?

Yes, grilling the ribs with the sauce will also work well and add extra smoky flavor.

Should I cover the ribs while letting them rest?

It’s best to let them rest uncovered for a few minutes to keep the sauce sticky and caramelized.