I use a mixture of bottled barbeque sauces to save time, if you make your own sauce more power to ya! This is not the traditional way to make ribs, and I’m sure a lot of barbeque aficionados would scoff at my methods, but give it a try and I swear you’ll fall in love with these ribs! (If you want to do these on the grill you could do them in a foil pan and then transfer directly to the grill when it comes time to coat in the BBQ sauce)
Braised BBQ Ribs
2 tbsp seasoned salt
1 tbsp garlic powder
1 tbsp dehydrated onion
1 tsp smoked chipotle powder
2 racks baby back pork ribs
dry rub mixture
1 1/2 cups Bull’s Eye Barbeque Sauce
1 1/2 cups Diana Chicken and Rib Sauce
- Mix together the spices for the dry rub and set aside.
- Place the ribs in a large pot and cover with water (I cut them into servings of 4-5 ribs to fit the pot). Bring to a boil and boil for 30 minutes.
- Remove the ribs from the pot and place in a shallow pan reserving the water.
- Sprinkle some of the dry rub onto each section of ribs making sure to coat them well.
- Add some of the cooking liquid to the pan, enough to cover the bottom.
- Cover the pan with tin foil and place in a preheated 350˚F oven.
- Bake for 2 1/2 hours checking once or twice to add more cooking liquid as necessary (you don’t want to boil them again, but you don’t want to pan to go dry).
- Mix together the two barbeque sauces. Remove the tin foil and pour about 2/3 of the sauce over all the ribs to coat. (if the pan goes dry at this point it's fine, don't add more water)
- Return to the oven uncovered, after 20 minutes baste the ribs with the remaining sauce.
- Cook for another 10 minutes and remove from the oven and serve.