Nana's Baby Back Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 medium onion, chopped
  • 2 (or more) cloves of garlic, chopped
  • 1 tbsp vegetable oil
  • 1 cup ketchup
  • ½ cup chile sauce
  • ½ cup water
  • ¼ cup red wine vinegar
  • ½ cup brown sugar
  • 1 tsp dry mustard
  • 8 drops of hot sauce
  • 8 drops of liquid smoke
  • 3-4 racks of baby back ribs
  • 1 can beef broth
  • Water to cover the ribs
  • 1 small onion, chopped
  1. The day before you make the ribs, sauté the chopped onion in the oil over medium heat about 7-10 minutes.
  2. Add chopped garlic for the last minute of sauté.
  3. Add ketchup, chili sauce, water, red wine vinegar, brown sugar, dry mustard, hot sauce, and liquid smoke.
  4. Cook for 10-15 minutes and then cool in the pan.
  5. Blend sauce in a blender until smooth.
  6. Let the flavors blend in the refrigerator overnight.
  7. The next day, prepare the ribs by removing the thin sheath on the back of the ribs, then cut the ribs into serving pieces (every 2 ribs.)
  8. Cook the ribs in the boiling water, beef broth, and chopped onion for 40 minutes, then drain.
  9. Slather the ribs in the barbeque sauce and bake in a 400 degree oven for 30 minutes OR grill on the barbecue on medium/low heat, turning frequently for about 20 minutes so the sauce doesn’t burn
Recipe by The Spohrs Are Multiplying at