Nimrod's Ultimate Smoky Baby Back Ribs
Delve into the rich, succulent world of Nimrod's Ultimate Smoky Baby Back Ribs, a recipe born from experimentation and love for grilling. Featuring tender, fall-off-the-bone ribs smothered in a tangy and spicy homemade sauce, this dish is guaranteed to please your taste buds and impress your guests. Using a combination of ketchup and rice vinegar, enhanced by the warmth of brown sugar and the kick of chili powder, this sauce strikes the perfect balance between sweet and savory. With a touch of hickory smoke infused into each bite, these ribs will transport you to a summertime BBQ paradise at any time of year! Perfect for family gatherings or casual weeknight dinners, just remember to have extra napkins on hand—it’s going to get deliciously messy!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
1 (tablespoon)
yellow onion
1/4 (finely chopped)
garlic
2 (teaspoons, minced)
ketchup
3/4 (cup)
rice vinegar
1/2 (cup (no substitutes))
light brown sugar
1/4 (cup, firmly packed)
Worcestershire sauce
3 (tablespoons)
yellow mustard
1 1/2 (tablespoons)
soy sauce
3 (teaspoons)
chili powder
1/2 (teaspoon)
Tabasco sauce
to taste (optional)
pork baby back ribs
4 (lbs (2-3 racks))
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
Instructions
1
To prepare the sauce, warm olive oil in a medium saucepan over medium-high heat. Add the chopped yellow onion and sauté for 4-5 minutes until translucent, stirring occasionally.
2
Stir in the minced garlic and cook for an additional minute until fragrant.
3
Incorporate the ketchup, rice vinegar, brown sugar, Worcestershire sauce, yellow mustard, soy sauce, chili powder, and Tabasco sauce to taste. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes to meld the flavors. The vinegar sharpness will dissipate as it cooks.
4
While the sauce cools, pour a portion into a small bowl for basting and set it aside. Allow the ribs to come to room temperature for 20-30 minutes while preparing the grill.
5
Generously season both sides of the ribs with kosher salt and freshly ground black pepper.
6
Preheat your grill for indirect cooking, aiming for a temperature of 325-350°F (165-175°C). If using hickory chips for flavor, soak them in water for at least 30 minutes and prepare to add them during the last 30 minutes of cooking.
7
Place the ribs on the grill, meat side down, and cook for 1 1/2 to 2 hours. Flip the ribs after the first 30 minutes and then again after another 30 minutes, but do not turn them again afterward.
8
In the final 30 minutes of grilling, add the soaked hickory chips to the hot coals if you're using them for that extra smoky flavor.
9
Baste the ribs generously with the sauce from the small bowl every 5-10 minutes, depending on how saucy you like them.
10
When the ribs are tender and the meat has pulled back from the bone ends, carefully remove them from the grill.
11
Serve warm with the remaining sauce on the side for dipping or extra basting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nimrod's Ultimate Smoky Baby Back Ribs?
They are tender, fall-off-the-bone pork baby back ribs smothered in a tangy and spicy homemade sauce with a touch of hickory smoke.
What type of ribs are used in this recipe?
The recipe calls for 4 lbs of pork baby back ribs, which is usually 2-3 racks.
What are the main ingredients for the homemade sauce?
The sauce includes olive oil, yellow onion, garlic, ketchup, rice vinegar, light brown sugar, Worcestershire sauce, yellow mustard, soy sauce, chili powder, and optional Tabasco sauce.
Can I substitute the rice vinegar in the sauce?
No, the recipe specifies using rice vinegar with no substitutes for the best flavor balance.
How do I prepare the sauce?
Sauté onion and garlic in olive oil, then stir in the remaining sauce ingredients, bring to a boil, and simmer for 15 minutes.
How long should the sauce simmer?
The sauce should simmer for about 15 minutes to meld the flavors and allow the vinegar sharpness to dissipate.
Should the ribs be cold when they go on the grill?
No, it is recommended to allow the ribs to come to room temperature for 20-30 minutes before grilling.
How should I season the ribs?
Generously season both sides of the ribs with kosher salt and freshly ground black pepper.
What is the ideal grill temperature for these ribs?
You should aim for a grill temperature of 325-350°F (165-175°C).
Should I use direct or indirect heat?
The ribs should be cooked using indirect heat on the grill.
How long do the ribs take to cook?
The ribs typically cook for 1 1/2 to 2 hours on the grill.
How often should I flip the ribs?
Flip the ribs after the first 30 minutes and again after another 30 minutes, then do not turn them again.
How do I prepare hickory chips for smoking?
Soak the hickory chips in water for at least 30 minutes before adding them to the grill.
When should I add the hickory chips to the grill?
Add the soaked hickory chips to the hot coals during the final 30 minutes of cooking.
When do I start basting the ribs with sauce?
Basting should begin during the final 30 minutes of grilling.
How often should I baste the ribs?
Baste the ribs generously every 5-10 minutes during the final half-hour of cooking.
How do I know when the baby back ribs are finished?
The ribs are ready when they are tender and the meat has pulled back from the ends of the bones.
What should I do with the sauce before basting?
While the sauce is cooling, pour a portion into a small bowl specifically for basting to avoid contaminating the main batch.
Is the sauce spicy?
The sauce has a kick from chili powder and optional Tabasco sauce, balanced by the sweetness of brown sugar.
What kind of onion is best for the sauce?
The recipe recommends using a finely chopped yellow onion.
Can I make these ribs if I don't have a grill?
The recipe is designed for a grill to achieve the smoky flavor, but indirect heat is the primary method.
What is the role of soy sauce in this recipe?
Soy sauce adds a savory, umami depth to the homemade barbecue sauce.
Is this recipe suitable for family gatherings?
Yes, it is described as perfect for family gatherings or casual weeknight dinners.
What flavor does the hickory smoke provide?
The hickory smoke provides an authentic summertime BBQ flavor profile.
Should I use light or dark brown sugar?
The recipe specifically calls for firmly packed light brown sugar.
How should the garlic be prepared?
The garlic should be minced before being sautéed with the onions.
How should I serve the finished ribs?
Serve them warm with the remaining sauce on the side for dipping or extra basting.
Why is rice vinegar used instead of white vinegar?
Rice vinegar provides a specific tangy profile that works with the other ingredients; the recipe notes there are no substitutes.
Do I need to use Tabasco sauce?
No, the Tabasco sauce is optional and should be added to taste.
Is there any special equipment needed?
You will need a grill set up for indirect cooking and a medium saucepan for the sauce.