Every time I make this recipe for BBQ Ribs I think of the summer my son Bob and I worked at the Elkhorn Ranch out of West Yellowstone. It was one of my favorite jobs as I was able to spend quality time with my son as well as plan all the menus without a strict budget…… and it was in the mountains! We got to meet all kinds of wonderful guests and work with a really great bunch of people.
One thing the ranch offered was a trail-ride for the guests and it was timed so the group would ride into a camp-site, up in the mountains, in time for dinner. My “helpers” and I would cook everything in the kitchen and then we would load it all up in a chuck wagon and two mules would pull the wagon up to the camp-site where we would keep it warm over a large fire. – Good Times!
One thing I cooked often for this meal was BBQ Ribs. They were popular with the guests as well as easy to transport in the chuck wagon. They are also one of my favorite things to cook at home as they can be cooked on the outdoor grill as well as the oven. I have even put my electric roaster out on the porch in the summer and cooked them in that so as not to heat up the kitchen.
3 pounds lean spareribs
1 cup ketchup
2 t. liquid smoke
2 t. salt
1 cup water
1/2 cup firmly-packed brown sugar
1/4 cup vinegar
2 T. Worcestershire sauce
1 t. chili powder
1/2 t. celery seed
1/2 t. pepper
Cover roaster and place in 325º oven for 1 – 1 1/2 hours (depending on size of ribs). Combine remaining ingredients in a saucepan over medium heat and stir until sugar dissolves then pour over ribs and bake an additional 20 – 30 min.
If using the grill: Arrange ribs in rib rack or shallow roasting pan; center on cooking grill. Sprinkle with salt. Cover grill and cook at about 325º for 1 3/4 to 2 hours, or until ribs are very tender and nicely browned. Combine remaining ingredients in a saucepan over medium heat and stir until sugar dissolves. Brush sauce over ribs several times during last 45 minutes of cooking. Serve ribs with remaining sauce.
This measuring cup is what I like to use when I measure anything like ketchup, honey, peanut butter, etc. You pull the insert down to the amount you want, spoon/pour in the ingredients and then push it out into the pan/bowl. It is so much easier than trying to scoop it out of a regular measuring cup.
An oil-core skillet browns and cooks things evenly. This 12″ pan holds all 3 lbs of thick boneless ribs.
I use a Traeger grill but you can use any grill with a cover. (By clicking on the photos above you will be connected to an associate link.)
- 3 pounds lean spareribs
- 1 cup catsup
- 2 t. liquid smoke
- 2 t. salt
- 1 cup water
- 1/2 cup firmly-packed brown sugar
- 1/4 cup vinegar
- 2 T. Worcestershire sauce
- 1 t. chili powder
- 1/2 t. celery seed
- 1/2 t. pepper
- Brown ribs in skillet and drain off fat. Arrange ribs in shallow roasting pan.
- Cover roaster and place in 325º oven for 1 - 1 1/2 hours (depending on size of ribs). Combine remaining ingredients in a saucepan over medium heat and stir until sugar dissolves then pour over ribs and bake an additional 20 - 30 min.
- If using the grill: Arrange ribs in rib rack or shallow roasting pan; center on cooking grill. Sprinkle with salt. Cover grill and cook about 1 3/4 to 2 hours, or until ribs are very tender and nicely browned. Combine and mix remaining ingredients. Brush over ribs several times during last 45 minutes of cooking. Serve ribs with remaining sauce.
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