Baby Back Ribs

Celebrate summer grilling at its best with these delectable Baby Back Ribs with BOOM Sauce. The quick & easy homemade BBQ sauce has a secret ingredient with a real kick! People tend to think of ribs as an all-day affair, the meat gently cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious.

Must-Try Grilling Recipes for Summer BBQs

The quick & easy homemade BBQ sauce has a secret ingredient with a real kick! Baby Back Ribs with Boom Sauce are deliciously grilled ribs with an easy to make sauce that has the most unique and interesting spicy kick. Just be sure to serve these up along side some wet paper towels because you’re gonna get messy in the best possible way. This recipe made our suggestions for a perfect Father’s Day Menu.

What’s the difference between St Louis ribs and baby back ribs? St. Louis-style spare ribs are the meatier ribs cut from the belly of the hog after the belly is removed. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful.

Serve these ribs with Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or this healthy, tasty Broccoli Salad. Don’t forget dessert: Grilling Desserts: Sweet Treats Straight from the BBQ.

Baby Back Ribs with Boom Sauce

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The quick & easy homemade BBQ sauce has a secret ingredient with a real kick! Baby Back Ribs with Boom Sauce are deliciously grilled ribs with an easy to make sauce that has the most unique and interesting spicy kick. Just be sure to serve these up along side some wet paper towels because you’re gonna get messy in the best possible way.

• Author: Krissy Allori
• Prep Time: :20
• Cook Time: 3:00
• Total Time: 3:20
• Yield: 4 1x
• Category: Entree
• Method: Grilled

Ingredients

Units USM Scale 1/2x1x2x3x4x

Ribs

• 3 pound rack of baby back ribs
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika

BOOM sauce

• 1/4 cup onion minced
• 2 garlic cloves minced
• 1 teaspoon olive oil
• 14 ounces ketchup
• 1/2 cup firmly packed brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2–3 tablespoons hot sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt

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Instructions

1. Preheat grill to 250 degrees F. Remove membrane from the back of the ribs by lifting the end with a dry butter knife, then gripping it with a paper towel and lifting (my ribs already had the membrane removed). Rinse ribs with cool water and pat dry with paper towels.
2. In small bowl, mix together cumin, chili powder, and paprika. Coat all surfaces of ribs with rub. Place on grill, cover with lid, and cook fully covered for 2-3 hours.
3. Meanwhile, to make the BOOM sauce, saute onions and garlic in olive oil in sauce pan over medium heat until fragrant and golden brown, 3-4 minutes. Add remaining sauce ingredients and stir to combine. If you want boom sauce (perfect amount of heat that you can feel on the entire surface of your tongue), use 2 tablespoons of Hot Sauce. If you want BOOM sauce with a heat that will make you sweat and have you coming back for more, bump it up to 3 tablespoons of Hot Sauce. You’ll get a total of 2 cups of sauce.
4. Once the meat has pulled back from the bones, cover with a healthy amount of BOOM sauce and continue to cook, covered, for the last 15 minutes of your grilling time to really get the sauce to stick. Remove ribs from grill, slice, and serve with additional BOOM sauce, lots of paper towels, and a big glass of ice water!