Barbeque Ribs

Memorial Day is all about grilling right?  So we spent the weekend using our grill as much as we could!  Brats, hot dogs, chicken, ribs, potatoes - pretty much every meal!  It was great to get out of the "kitchen" and be outside!

Ribs have to be one our favorites, and have been for awhile.  But they are a special treat - we probably only make them once or twice a year.  Our son used to love them.  When he was 2 and thought they were the best.  But for the last couple years he wouldn't touch them.  With his new found love of pork chops, I figured I could get these past him.  I started by just cutting some meat off the bone and let him eat it like that - fail.  Then I turned him on to the novelty of getting dirty and being able to eat it straight from the bone - success!  Should have known, 6 year old boy = messy!  He must have eaten a whole 1/2 rack of ribs that way.  Proud moment for Daddy!

We have been making this recipe for years.  I got it off one of those imitation of a restaurant sites.  It is supposed to be how Tony Roma's does their Blue Ridge Smokey Ribs.

This recipe is also linked on  It's a Keeper Thursday

Barbeque Ribs
Printable Recipe

2 Full racks of Baby Back Ribs

Sauce:
1 cup Ketchup
1 cup Red Wine Vinegar
1/2 cup Brown Sugar
1/4 cup Molasses
1 1/2 tsp Liquid Smoke
1/2 tsp salt
1/4 rounded tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder

Combine everything in a sauce pan over high heat.  Whisk until smooth.  Bring to boil.  Reduce heat and simmer for 30 to 40 minutes or until nice and thick.



Place Ribs in foil - baste with plenty of sauce.



Bake at 250 degrees for 2 hours.



Remove from foil and smother with more sauce.  Grill on hot grill for 2 to 4 minutes per side.  Just to caramelize the sauce. You can serve with more sauce on the side if you like it saucy!



Really should have taken a picture of how messy Tyler got, but instead I leave you with the aftermath.

 This recipe is also on “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”