Baby Back Ribs with Sweet-N-Spicy Barbecue Sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ribsbigRecipe by Chef Eric Wells, of Skye LaRae’s Culinary Services, in honor of Eugene “Hot Sauce” Williams

Ingredients:

  • 3 slabs of baby back ribs
  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Sweet-n-spicy barbecue sauce (recipe below)

 

Preheat oven to 350 degrees. Season ribs on both sides with salt, pepper, onion and garlic powder. Place ribs on a large sheet pan and cover with foil. Place ribs in the oven and bake for 45 minutes to an hour, or until ribs are tender.

Meanwhile, prepare grill. Light coals and allow to burn until the coals are gray. If using a gas grill, heat to medium-high. Place ribs on grill. Grill the ribs for 5-7 minutes on each side. Brush both sides of the ribs with the sauce.

Sweet-N-Spicy Sauce

  • 1 cup apple cider vinegar
  • 1½ cups ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon liquid smoke
  • 2 tablespoons vegetable oil
  • 1 medium red onion, sliced
  • 2 jalapeno peppers, diced
  • 1 red bell pepper, sliced
  • 1 tablespoon garlic, minced
  • Dash of Tabasco sauce
  • Salt
  • Pepper

 

In a large pot, simmer the apple cider vinegar and ketchup under medium heat for 3 minutes. Add the brown sugar, molasses and liquid smoke to the vinegar/ketchup mixture and simmer for an additional 3 minutes. Meanwhile, in a large skillet, heat oil under medium heat. Add red onion, jalapeno peppers, red bell peppers and garlic to the skillet. Sauté vegetables until fragrant, about 3 minutes. Add the sautéed vegetables to the vinegar/ketchup mixture. Place mixture into a blender or food processor. Puree the mixture until smooth, about 1-2 minutes. Season to taste with salt, pepper and Tabasco sauce.

Yield: 6 servings

Meet Chef Wells Access All Recipes Black History Month 2013