BBQ’d Ribs are a summertime favourite of so many.  This recipe is definitely a do-over!  It’s easy and delicious-EVERY TIME!  Try it tonight and let us know if you agree!

1 Rack of Back Ribs

1 Cup Ketchup

1/4 Cup White Vinegar

1/2 Cup VH Sparerib Sauce

1 TBSP Soya Sauce

3 TSPS (rounded) Brown Sugar

1/2 TSP Tobasco Sauce

1 TSP garlic finely chopped (or to taste)

Rib Sauce:

Combine all ingredients in a container (the quantities are for 1-2 rack of ribs)

Prepare Ribs:

Remove the membrane on the bone-side of the ribs by sliding a knife between it and a bone near one end.  Loosen and lift the membrane and hold with a paper towel to remove completely (it may come off in 1 piece or need to be removes in smaller pieces)

Cut ribs into different size pieces (2, 3, and 4 ribs)

Season Ribs (front and back) with salt, pepper, minced garlic, worcestershire and lime juice.  Place in covered roasting pan (oven method) or seal in heavy aluminium foil (if finishing on BBQ)

Place in a low oven (275) and cook covered for at least 2.5 hours (don’t be afraid to leave longer)

Finishing the Ribs:

Once you feel the ribs are tender, remove all the fat from the pan or foil.

Brush with the sauce, covering both sides of the ribs

Turn oven/BBQ temp to 350-375 and remove cover

Cook for another 30-40 minutes adding more sauce as needed.

We love to serve these delicious, tender ribs with bakes beans, corn and salad!

You won’t be disappointed when you try this recipe.  Let us know what you think!  and if you made any changes…