These beauties are my mom’s famous recipe for barbecued Baby Back Ribs. They are the BEST ribs I have every had! Tender, melt-in-your-mouth, fallin-off-the-bone ribs that are thickly caramelized with the perfect barbecue sauce thanks to my mom’s “triple dipping” process.
K, so the kind of barbecue sauce is important. Open Pit Original barbecue sauce is a very strong spicy barbecue sauce which is why the recipe calls for mixing it with brown sugar (this helps with the yummy caramelization). Unfortunately, it is not sold in all grocery stores but you can go to Open Pit’s website and it shows you what stores near you carry it (brilliant!). (I know that for Omaha they only sell it at Hy-Vee but in St. Louis they pretty much sell it at all the stores.) You can also just buy it online.
Now, I’ve never tried these ribs with any sauce but Open Pit (because it is A-MAZING) but if you choose a sweet barbecue sauce (like Sweet Baby Ray’s) I recommend NOT mixing it with brown sugar (that would be just too sweet…I think).
But really, what makes these ribs awesome is the boiling that makes them tender, the Open Pit barbecue sauce, and “triple dipping” that caramelizes more delicious sauce on the meat.
NOTE: Some may call me crazy for boiling ribs saying flavor is lost, but the number of people that have asked for this recipe begs to differ. They are so so tender and the caramelized barbecue sauce is delicious! If you are still worried about it, feel free to season the salt water with garlic, onion, and whatever spices.
See how it is caramelized and starting to fall off the bone? It makes my mouth water just looking at it!
- 2 racks baby back pork ribs
- 1 tablespoon salt
- 2 cups brown sugar
- 2 cups Open Pit Barbecue Sauce
- 1 tablespoon lemon juice
- Cut racks between each bone and throw ribs into a large stock pot. Fill with water about 1 inch above the ribs and add the salt.
- Bring water to a boil, reduce heat to medium/low (a low boil so it doesn't boil over) and cover. Cook for 1.5-2 hours until fork tender and almost falling off the bone. Drain off water and place ribs in a shallow dish (like a 9x13 pan or you can use a large bowl).
- In a medium bowl, mix sugar, barbecue sauce, and lemon juice together. Pour over ribs and make sure to coat each rib completely (this counts as your "first dip"). At this point you can refrigerate the ribs until ready to grill or take them straight outside.
- Place ribs on a heated grill over medium-high heat. Close the grill and wait for 2 minutes. Flip the ribs, close it again and wait another 2 minutes.
- Now, take one rib at a time, dunk it in the sauce ("second dip") letting excess sauce drip back in the bowl, and place it back on the grill. Repeat with each rib. Close grill, wait 2 minutes, flip, and wait again. Repeat this step one more time for your "third dip".
- Once the ribs are slightly charred on both sides, remove from grill and serve.
Recipe Source: RaeJean Eisenhauer