Baby Back Ribs with Sweet and spicy BBQ Sauce

This is not a vegan site, sorry!

But this IS a site where we discuss things that we have wanted to learn, have tried and want to share. BBQ is actually a really hard thing to do. Some folks think anyone can just throw stuff on a grill and POOF BBQ! Not so much. Did you know you were supposed to take the membrane off the bottom of the ribs prior to cooking them? I DIDNT, but the Weber New American BBQ Cookbook goes through details of how to properly cook specific cuts, how to prep appropriately on top of having awesome sides to accompany all of the amazing things you’ll BBQ. I cant tell you how much I appreciate this book!

Rub Ingredients

1 Tbsp Packed Light Brown Sugar
1 Tbsp paprika
1 Tbsp Prepared Chili powder
1 Tbsp Salt
2 tsp black pepper
2 Tbsp Extra virgin olive oil

2 Racks of baby back ribs, 2 – 3 lbs each. If you have one, I recommend cutting the recipe in half. You don’t want to over rub the meat.

Sauce Ingredients

3/4 Cup Ketchup
1/2 Cup Water
1/4 Cup Molasses (Not blackstrap)
1 Tbsp Worcestershire sauce (I didnt have any and used Soy sauce instead, turned out GREAT)
1Tbsp Chili Powder
1 tsp salt
1/2 tsp fresh ground pepper


  1. Mix rub ingredients
  2. Rub meat on both sides with oil
  3. Add rub to the bottom but save the majority for the meatier parts of the ribs.
  4. Prepare charcoal grill for indirect cooking. If you dont have a charcoall grill you can certainly do this on a grill. I placed the ribs on foil, had two burners going on Low on either side. DO NOT DO DIRECT HEAT.
  5. While your ribs are cooking the first hour, prepare your sauce and cook on low. Do not boil, just simmer until consistency is a light syrup.
  6. After the first hour is done, spray your meat with a light spritz of water all over. Continue to cook for another hour on low.
  7. After your second hour of cooking, transfer racks to a flat open surface, brush the racks with your sauce you have cooked, place in foil and wrap tightly.
  8. Return to grill for another 45 minutes.
  9. After 45 minutes in foil, remove racks from grill to check doneness. Ribs should have 1/4 inch or more of the ends shrunken back. If they haven’t, return to the grill for another 10-15 minutes.
  10. Remove from foil, basting ribs for a final time with your sauce, and return directly onto grill with indirect low heat for 10 minutes or until the sauce has thickened / set into the meat.