If you’re living “high on the hog” you’ve probably eaten baby back ribs, which comes from high up on the rib and is meaty and flavorful. BBQ baby back ribs have become a summer time favorite at our house.
This terrific rib recipe was printed in the Salt Lake Tribune in June 2000. The recipe was given to the Trib by Todd Hicks from the Market Street Broiler, a great Utah restaurant.
The ribs are baked in the oven before putting them on the grill. You can do this earlier in the day or even the day before, which is great if you want to take them on a camping trip or to a BYOM BBQ.
Before I started using this recipe I struggled with ribs that might be raw on the inside and burned on the outside. Now my ribs are perfect every time.
Chipotle Barbecued Ribs
- 2 racks of baby back ribs, weighing 1 1/2 to 1 3/4 lbs each
- 1 T. salt
- 1/2 T ground black pepper
- 1 quart water
- 1 small yellow onion, diced
- 1 celery stalk, diced
- 2 springs parsley, minced
- Original Sauce:
- 1 cup of favorite barbecue sauce
- 1 small tomato, diced
- 1 small red onion, diced
- 1 chipotle pepper, finely diced
- 1 T. cilantro, finely minced
Cut the racks of ribs in half and rub with salt and pepper. Preheat oven to 350º. Place ribs, water, celery, onion and parsley in a shallow baking pan and cover with foil. Bake for 1 hour and 15 minutes.
BBQ the ribs for about 10 minutes on medium high heat turning often to avoid flare ups. Coat the ribs with your favorite BBQ sauce and cook 10 minutes more, turning often and adding more sauce with each turn. The sugar in the BBQ sauce burns easily, so watch them closely, turn often and moving them around on the grill if necessary.
Original Sauce: Meanwhile, mix sauce ingredients together. After the ribs have cooked, remove from baking pan. Coat the ribs with sauce, place them on a cookie sheet, and bake for an additional 15-20 minutes.
Thanks to everyone who entered the Xagave Giveaway! You have given me some great ideas on ways I can eat better. The winner is Reeni at Cinnamon & Spice. Congratulations! I hope you enjoy the Xagave as much as I have.