Beau made these Kansas City Baby Back Ribs for us while we were in Boise (he adapted the recipe from the Weber’s Big Book of Grilling… you can find this book on my amazon.com list of favorite things>>>>). They were deee-licious and the sauce was awesome. Thanks Beau!!!
- 1 Tbsp. Vegetable oil
- ¼ c. finely chopped yellow onion (optional)
- 1 tsp. minced garlic
- ¾ c. ketchup
- ½ c. cider vinegar
- ¼ firmly packed brown sugar
- 3 Tbsp. Worcetershire sauce
- 1 ½ Tbsp. Yellow mustard
- 2 tsp soy sauce
- ½ tsp chili powder
- Tabasco sauce
- 2-3 Slabs baby back pork ribs (about 4 lbs.)
- Kosher Salt
- Freshly ground black pepper
- Hickory chunks or chips soaked in water at least 30 min
- In a medium saucepan over medium-high heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4-5 minutes. Add the garlic and cook for 1 minute more. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer about 15 minutes. Set aside. Pour some of the sauce in a small bowl for basting ribs.
- Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Season with salt and pepper. Follow the grill’s instructions for using wood chunks. Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the end of the bones (1 ½ to 2 hours). During the last 20 minutes of grilling time, baste generously with the small bowl of sauce. Serve warm with the remaining sauce on the side.