Baby Back Ribs Photo by Teri Lyn Fisher

Dry-Rubbed Baby Back Ribs and Homemade Barbecue Sauce

By Leslie Bilderback 06/01/2010

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Dry-Rubbed Baby Back Ribs

Celebrate your man with this slow-cooked backyard favorite. (If you are a man, well, I guess you’d better just order pizza. You’ll find the number by the phone…that’s the thing that looks a little like the TV remote but has voices coming out of it.)


½ cup brown sugar

2 tablespoons salt

1 tablespoon chili powder

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon garlic salt

½ teaspoon onion powder

2 racks baby back ribs

1 quart of your favorite barbecue sauce


1. In a small bowl, combine sugar, salt and spices. Mix well, and rub evenly onto rib slabs. Cover and refrigerate for at least 8 hours, or overnight.  

2. Preheat grill on high heat. When hot, put on the ribs, turn the heat down to low and cook 30 minutes on each side with the lid down. Open the lid and continue to cook another 30 minutes, or until very tender.  

Alternatively, ribs can be braised. After marinating ribs in dry rub, set in a covered baking dish with 1 inch of water. Cover and bake in a 250˚ oven for 2 to 3 hours until tender.   

Homemade Barbecue Sauce


1½ cups ketchup

1½ cups coffee 

2 cups red wine vinegar

½ cup brown sugar

½ cup molasses

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 tablespoon black pepper

1 tablespoon garlic salt


Combine all ingredients in a medium saucepan and bring to a boil over high heat. Reduce and simmer for 30 minutes on low, stirring. Cool and store in the refrigerator.

Smoky Sauce: Add 2 to 3 teaspoons of liquid smoke.

Spicy Sauce: Add 1 to 4 tablespoons hot pepper sauce and 1 tablespoon cayenne pepper.

Honey-Mustard Sauce: Replace the brown sugar and molasses with 1 cup honey and add ½ cup Dijon mustard. 



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