Ribs, Candy and Cake!

Smokey Baked and BBQ’d Ribs

by laine on May 31, 2012

Mmmm, Ribs! My dying meal. It’s about time a blog named for ribs actually has some ribs on it and this is a fool proof, perfectly cooked, fall off the bone, hot and sticky recipe. The only thing that would make these ribs better would have been if I’d actually smoked them, but I’m telling you, the smoked black pepper and paprika go a long way. So long, I thought the recipe title deserved a little smokey in it.

I love smoked black pepper, when I first got it I almost exclusively ate foods it would compliment. It’s exceptional on all things eggs, really good on fish and of course all grilled meats. Pea soup, chili and beans all do well with a good dusting. Also, a good idea is to mix it into your ketchup. I’ve had smoked ketchup a couple of times and this sort of emulated that. Mixing pepper (a lot of it) into ketchup is something I’ve always done, mostly while eating french fries and it usually amuses the people I’m eating with. I suppose it’s a slightly weird practice, but I don’t think an adequate amount of pepper sticks to fries, so I just dump a bunch straight onto my ketchup. Then I pick up a good pepper coat each time I dip. Try it.

Anyways, back to the ribs. These really are great, the sauce has kick and the ribs are guaranteed tender. This sauce recipe will yield more than enough and it will keep in the fridge for a couple of weeks. When it comes to keeping homemade sauce I never know, so I err on the side of caution, especially if the sauce has fresh fruit or veg in it. Some forums I’ve checked have said if it contains vinegar it should keep more than a month, but you won’t have it around that long anyways now that it’s bbq season.



  • 2 racks baby back pork ribs, about 4 pounds each
  • 2 tsp hot mustard, I just used a cutlery spoon, not a proper measured tsp.
  • 2 tablespoons dry rub, recipe to follow
  • 2 cans of beer, make it cheap
  • 1 tbls olive oil
  • 1 small yellow onion, diced small
  • 3 cloves of garlic, minced fine
  • ½ cup of whiskey
  • 2 tablespoons brown sugar
  • 2 ½ cups ketchup
  • 1/2 cup molasses
  • Juice from 1 lemon or 2 tbls cider vinegar
  • 1 tbls. grainy Dijon mustard
  • 1  jalapeno pepper, minced fine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon of Tobasco sauce
  • 1 teaspoon salt
  • 2 tsp smoked black pepper, if you can get it, and if you can, get it!! If not, use regular black pepper.
  • 1 tsp dried crushed chillies


Smear the meat side of the ribs with one teaspoon of the hot mustard each. Rub about a good amount of rub on both sides of the ribs. In a large pan lay the ribs meat side up and pour in both cans of the beer (if it isn’t coming up about half way up the ribs get another beer or a smaller pan). Seal the top with foil or saran wrap. Marinate in the refrigerator 6-8 hours. Turn meat side down for the last hour or two.

Remove the ribs from the pan and set aside. Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, spread a teaspoon of oil over the foil ( I used a paper towel to wipe on a thin layer, just to keep the rib bones from sticking) and lay the ribs on top, meat side up. Tightly cover the top of the pan with foil.  Roast completely covered for 2 hours.

Meanwhile, make the bbq sauce, Preheat a med sauce pan over medium heat add  the1 tbls olive oil and the onions and saute until translucent, add the garlic and cook another 3 minutes. Pour in the whisky, let the alcohol cook off for a few moments (pretty much once it boils) and then dissolve in the brown sugar. Add the ketchup, molasses, lemon juice or vinegar, mustard, jalapenos, Worcestershire, hot pepper sauce, salt, smoked pepper and dried chili.

Stir to mix well and bring just to a simmer, set aside to use immediately  or let cool and store in an airtight container in the refrigerator for up to 7 days.

Preheat the grill to medium high heat, leaving one burner off. The ribs will cook over indirect heat.

Remove the ribs from the oven and uncover. Be careful transferring the ribs to the grill, the meat may be slipping away from the bones.

I start meat side down and cook over indirect heat for 40 minutes. Turn every 10 minutes for the 40 minute duration, brushing the ribs with the sauce every time you turn.

Remove ribs from the grill, cut into singles or double rib servings and drizzle with some of the bbq sauce.

Smoky (or not) Dry Rub:

  • 3 tbls smoked paprika, or regular paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon smoked black pepper, or regular black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tbls coriander
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tbls  kosher salt

Combine all ingredients thoroughly and store in an airtight jar or container. Yields a little less than a cup of rub.



{ 1 comment… read it below or add one }

Leanne June 1, 2012 at 8:28 am

Oooooo Lainecole… These look delicious!! I too love ribs & can’t wait to try this recipe. Last time I made them, I tried them in the crockpot (usually I do bake + BBQ), and they turned out like crap. This recipe has LOTS of ingredients but I think I might make it for my Dad for Father’s Day dinner. Will let cha know how it turns out!


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