Barbequed Baby Back Ribs


Start by buying some lean baby back ribs.  I prefer the in-house packaged ribs from Costco because they tend to be more fresh and lean than other store brands.  Do not get the prepackaged airtight packages of ribs also sold at Costco.  The prepackaged ribs tend not to be as good.


Remove the ribs and trim off as much fat as possible.  The more fat that is removed, the leaner and more satisfying the ribs will be.


Cut the rack into smaller racks of about 4-5 ribs apiece.  Place the ribs in a large pot and fill with water until the ribs are completely covered.  Chop the onion and add it to the pot along with the beer and garlic.  Simmer for about forty-five minutes.



5 lbs

Baby Back Ribs

1 bottle 

Black Butte Porter Beer


Medium Onion

1 Tbsp

Crushed Garlic.



When the meat begins to pull back from the bones, then you know the inside of the meat is cooked and ready to be seasoned on the grill.  Simmering for too long will dry the meat and make tough ribs, yet not long enough and the meat will stick to the bones making dinner a chore. 


Remove the ribs from the brew and transfer to the barbecue grill.  No sauce is to be added yet.  Place the ribs on the grill with the interior side of the ribs facing down.  The ribs should be placed so they look like arches instead of valleys.  Cook for a few minutes at high heat until the membrane on the bottom side of the ribs begins to turn a golden brown and blister.


Turn the ribs over, and again cook without sauce.  Wait for about another five minutes until the meat crisps. 


Now it is time for the barbecue sauce.


25 oz. BBQ sauce
2 oz. Sriracha Sauce


Whenever a discussion of barbecue sauce is brought up, EVERYONE has an opinion on what is the best sauce.  I am no exception to this rule.  I prefer KC Masterpiece Barbecue sauce at room temperature mixed with enough Sriracha sauce to give the sauce the right kick.  I like to mix with the proportions of 2 oz of Sriracha sauce to 25 oz of KC Masterpiece.  Feel free to try other sauces.


Lower the temperature of the grill to low and use a brush to liberally apply the sauce to the ribs.  When done, turn the ribs over and apply the sauce to the other side of the ribs.  It is important keep the temperature low as to minimize burning of the sauce.


Keep turning the ribs and applying the sauce until all the sauce has been used.  The ribs should be turned every three to four minutes.  The goal to this step is to apply the sauce and let it cook to the ribs without letting the sauce burn.  Continue to coat and monitor the ribs until all the sauce has been applied.


After all the sauce has been applied, continue to turn and brush the ribs.  This will distribute the sauce evenly across the ribs.  Continue this until there are no "pockets" of sauce, and the coating is slightly moist and evenly distributed.


All that is left is to open a beer and serve.