Baby Back Ribs with Sweet Savory Sauce

Baby Back Ribs with Sweet Savory Sauce

Want the secret to tender and juicy ribs?

I have it right here!

This recipe came from a friend that lives in the heart of BBQ country.

And we all know that Texas does everything ib a BIG way.

These are the INGREDIENTS You will need:

• 1 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon plus 1 1/2 teaspoons dry red wine or Progresso™ beef flavored broth from 32-oz carton
• 1 teaspoon Dijon mustard
• 4 1/2 lb pork loin back ribs
• 3 cups water

These are the INSTRUCTIONS for preparation:

To make sauce:

• In 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.
• Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low.
• Cover and simmer 5 minutes; drain.
• Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones.
• Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.

The flavors in this BBQ sauce doesn’t stop there.

It is that good. And I have jokingly heard they add this sauce to their baby’s bottle. Or maybe that is true?

My friend is known to embellish as lot.

These ribs are gently simmered then grilled, producing tender meat that falls from the bone.

I actually made this recipe with country style ribs, and this was TO DIE for!

Although I made it at first with the hot sauce that it stated to use (it didn’t even really turn out to be sauce)… the sweet-savory sauce is DELICIOUS!

I put the sweet-savory sauce over top of the hot sauce recipe and it turned out phenomenal.

My family couldn’t stop talking about how this recipe changed up my normal ribs.

You have to try this. I swear you will be invited to every BBQ in town.

Baby Back Ribs with Sweet-Savory Sauce

These ribs are gently simmered then grilled, producing tender meat that falls from the bone. 

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: grill, ribs

Method: Bake

Skill Level: Intermediate

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Adjust Servings: 8

Calories: 585kcal

Author: Marilyn Lesniak

Ingredients

• 1 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon plus 1 1/2 teaspoons dry red wine or Progresso™ beef flavored broth from 32-oz carton
• 1 teaspoon Dijon mustard
• 4 1/2 lb pork loin back ribs
• 3 cups water

Instructions

To make sauce:

• In 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.
• Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low.
• Cover and simmer 5 minutes; drain.

Pork:

• Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones.
• Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.

Notes

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 585kcal (29%) | Carbohydrates: 28g (9%) | Protein: 0g | Fat: 37g (57%) | Saturated Fat: 14g (70%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 150mg (50%) | Sodium: 550mg (23%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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