These succulent baby back ribs can be made in the oven or on the grill.
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Sweet & Spicy BBQ Sauce
1/2 cup Land O Lakes® Butter
1 small (1/2 cup) onion, finely chopped
1/2 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons firmly packed brown sugar
1 tablespoon white vinegar
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (3-pound) rack baby back pork ribs
Melt butter in 3-quart saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 3-5 minutes or until softened.
Stir in all remaining sauce ingredients; continue cooking 5-6 minutes or until mixture is slightly thickened.
Pour into mini-food processor bowl fitted with metal blade or blender container; process until smooth.
Bring water to full boil in 6-quart saucepan; add ribs. Cook over medium-high heat 20-25 minutes or until internal temperature reaches 195°F and ribs are fork tender.
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Place ribs onto grill over drip pan; brush with sauce. Grill with lid closed, brushing with sauce and turning occasionally, 25-30 minutes or until ribs are fork tender.
Heat oven to 300°F. Line 15x10x1-inch baking pan with aluminum foil. Place ribs onto prepared pan; brush with sauce. Bake, brushing with sauce every 30 minutes, 2-2 1/2 hours or until internal temperature reaches at least 145°F and ribs are fork tender.
Try one of these global twists on traditional BBQ sauce.
Add 1 tablespoon chopped jalapeño peppers with onions. Stir in 1/2 cup chopped mango, 1 tablespoon honey and 2 teaspoons lemon juice with remaining ingredients.
Stir in 2 tablespoons chopped chipotle chiles in adobo sauce with remaining ingredients.
Reduce Worcestershire sauce to 1 tablespoon. Omit salt. Stir in 3 tablespoons soy sauce, 1 tablespoon orange juice and 1 teaspoon freshly grated gingerroot with remaining ingredients.
Reduce Worcestershire sauce to 2 tablespoons. Omit white vinegar. Stir in 1/4 cup balsamic vinegar and 1 teaspoon Dijon mustard with remaining ingredients.
Boiling the ribs until they reach 195°F helps break down the tough collagen in the meat and makes it tender, a process that would take several hours on the grill without boiling the ribs first. They then only need to be grilled a short time, greatly speeding up the process.
Ribs can be prepared up to 8 hours before grilling. Cover; refrigerate until grilling time. Grilling or baking time may be slightly longer for refrigerated ribs.
Is it any wonder that Father’s Day comes right at the height of grilling season? There’s no better way to celebrate Dad than dining outdoors and serving some of his favorite foods.