Lately, I find myself making this Barbecued Baby Back Ribs whenever we have a small gathering at home. I can prepare the sauce and boil the ribs a day or two before the party and that way, I am more relaxed on the day of the event. I also get rave reviews every time I serve this and if you like the ribs served at Tony Roma’s (the sweet one), I am sure that you will like this too. I usually serve this with corn muffins and scalloped potatoes.
I got this recipe from Norma Chikiamco’s Recipes I Love which was given to me by my sister when I started cooking for our family. I am very fond of this book because so far, I loved all the recipes that I’ve tried.
Barbecued Baby Back Ribs (6 Servings)
- 1½ kilos baby back ribs, cut into four-rib slabs
- 1 onion, quartered (I added for more flavor, original recipe doesn’t have this)
- 1 teaspoon salt
- water for boiling
For the Sauce:
- ½ cup brown sugar
- ½ cup light or dark corn syrup
- ½ cup tomato ketchup
- 1 medium onion, finely chopped
- ¼ cup white vinegar
- 2 tbsp Worcestershire sauce
- ¼ cup Dijon mustard
- ¼ cup water
To barbecue ribs:
- Nonstick spray or 2 tbsp cooking oil
Cook the ribs:
In a large stockpot, boil ribs in enough water to cover with onion and salt until tender, about 1-1½ hours. Remove ribs from pot and pat dry with paper towels.
Prepare the sauce:
In a medium-size saucepan, combine all ingredients and bring to a boil over med-high heat, stirring frequently. Reduce heat and simmer until sauce thickens, about 10-15 minutes.
Barbecue the ribs:
Spray a griller (I used a grill pan) with nonstick spray or brush with cooking oil. Heat griller to medium heat and grill the ribs until crusty on the outside, turning the ribs and brushing often with some of the prepared sauce. Serve remaining sauce on the side.