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bbq ribs

Sweet and Succulent BBQ Ribs

I'm firing up the grill and coming at you with the most Sweet and Succulent BBQ Ribs you've ever sunk your teeth into! These juicy, fall off the bone ribs, are dripping with a lip-smacking sweet and tangy BBQ sauce. Move over spring, summertime meals are taking over in this house!
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Servings 4

Ingredients
  

Ribs

  • Your favorite style of ribs (baby back country style, spareribs, ect)

BBQ Sauce

  • 3 cloves garlic, minced
  • 1 ¾ cups ketchup I used Portland Organic Ketchup
  • ¾ cup chicken broth
  • 3 tablespoons Soy sauce
  • 4 tablespoons packed brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons red wine vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon liquid smoke
  • ¼ cup orange juice
  • ¼ cup coffee

For The Rub

  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon Cajun seasonings

For Cooking The Ribs. (note, you will need the following ingredients for EACH pan of ribs)

  • ½ cup chicken broth
  • 2 tablespoons Soy sauce
  • ½ cup dry red wine optional

Instructions
 

For The BBQ Sauce

  • Heat the olive oil in a saucepan over medium-high heat. Add the garlic and continuously stir it for approx 30 seconds.
  • Add the ketchup, chicken broth, soy sauce, brown sugar, molasses, orange juice, coffee, liquid smoke, and red wine vinegar to the saucepan and bring the sauce to a simmer. Lower the heat to medium-low and reduce the sauce to 2-3 cups, approx 30 minutes, stirring occasionally.
  • Turn off the heat and wait for it to cool down. Then cover and chill in the refrigerator. The sauce can be made 1 week ahead of time.

Directions For The Ribs

  • Remove the membrane from the ribs. If you are unsure of what I mean, watch the video in this post.
  • Combine the chili powder, Cajun seasonings, salt, and pepper (mixing it with your fingers until it's combined will help to eliminate clumps) in a small bowl.
  • Sprinkle each rib, on both sides, with the rub and massage the rub into the meat (you may do this 1 day ahead of time, just cover and chill the ribs in your refrigerator).
  • Preheat your oven to 450.
  • Line a sheet pan (or pans, depending on how many ribs you are making and how big they are) with parchment paper or tin foil, and put the ribs on top.
  • Pour chicken broth, soy sauce, and wine (if using) around the ribs in EACH pan. Cover the sheet pan(s) with aluminum foil.
  • Now put the rib pan(s) in the oven and bake for 30 minutes. After 30 minutes, open the oven and turn the sheet pan(s) around so they cook evenly. Cook for an additional 45 minutes.
  • Take ribs out of the oven and remove the foil. If you are working with large rib racks, you may cut between the bones to get the serving sizes you want. Brush generously with the sauce (this can be done 2 hours ahead of time) and let stand at room temperature until you are ready to grill.
  • Preheat your outdoor grill.
  • Put the ribs on the grill and lacquer on the sauce. Note, the ribs will be fully cooked, so don't leave them on the grill for long. You are using the grill to reheat the meat and caramelize the sauce Grill the ribs with the sauce until the sauce blackens a little.
  • Serve them up and prepare for moist, sweet, deliciousness in your mouth.