Print Friendly Recipe
- Barbeque Pork Baby Back Ribs
- Jeff Monson
Serves/Makes:4 or more
- 4 racks pork baby back ribs
- 3 large white onions
- 1 2-liter bottle Canada Dry Ginger Ale
- 1 bottle your favorite barbecue sauce (I use Bullseye's Original).
- Place ribs (bone side down) in shallow baking pan(s).
- Add ginger ale until ribs are completely submerged.
- Cut onions in semi-thick (about 1/4 inch) slices.
- Place onions directly on ribs (3-4 slices per rack)
- Cover pan(s) with aluminum foil and bake at 300 degrees (150 C.) for 3 hours.
- Let cool to room temperature (still covered).
- Place ribs on medium-high grill.
- Add barbecue sauce to taste.
- Note: Only grill ribs bone side down, no need to turn over.
- The ribs will be so tender they will fall apart if you try to turn them.
- Don't tell anyone, but this is how Tony Roma's cooks ribs. You may also use 7-Up vice ginger ale. I prefer ginger ale.
I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.