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Tasty ‘n’ Tangy Baby Back Ribs

I doctor up bottled barbecue sauce with a blend of ingredients, including honey, mustard and red pepper flakes. Marinating the ribs makes them so flavorful.
  • Total Time
    Prep: 30 min. + marinating Grill: 1-1/4 hours
  • Makes
    4 servings


  • 1 bottle (18 ounces) barbecue sauce
  • 1 cup honey
  • 1 can (6 ounces) tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground allspice
  • 2 teaspoons coarsely ground pepper, divided
  • 4 to 5 pounds pork baby back ribs
  • 1 teaspoon salt


  • In a large saucepan, combine the first 11 ingredients. Add 1 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; set aside 2 cups of sauce for basting.
  • Brush ribs with the remaining sauce; place in two large resealable plastic bags. Seal and turn to coat; refrigerate for 30 minutes.
  • Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Sprinkle both sides of ribs with salt and remaining pepper. Place on grill rack over drip pan. Grill, covered, over indirect medium heat for 1 hour, turning occasionally.
  • Baste ribs with some of the reserved sauce. Grill 15 minutes longer or until juices run clear and meat is tender, turning and basting occasionally.

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