BBQ Ribs

Baby back ribs - hickory smoked

Baby back ribs by Geoff Lane

My mother-in-law came to visit, so I bought pastured pork ribs from Live Springs Farm. She liked Larry’s ribs recipe, but it’s full of unhealthy sugar.  I found a recipe Calgary Stampede Ribs, which had less sugar.  We decided to combine the two recipes to come up with something with less sugar and a very tasty sauce.

The ribs were so tender that they fell off the bone.  We’ll be making this again.  Since I only had 1/2 cup of ketchup, we substituted 1 1/2 cups of medium salsa.  The sauce was quite good.

BBQ Sauce:

1 medium onion minced
6 cloves garlic minced
5 tablespoons butter
2 cups ketchup
1/2 cup pineapple juice
1/4 cup brown sugar
1/4 cup cider vinegar
horseradish 1 rounded teaspoon
1/2 tsp ground mustard
1 tsp cayenne pepper
1 tsp honey


2 racks of baby back ribs


Melt butter in a sauce pan.  Add the onion and garlic.  Cook over low heat until the onions are soft.

Stir in the rest of the ingredients and bring to a boil.  Reduce heat to low and simmer for 30 minutes, stirring occasionally.  Let cool completely.

While the sauce is cooking, cut each rib rack in half and place in a tin.

Preheat oven to 190° Fahrenheit.  Pour cooled sauce over the ribs, reserving a little for later, and cover with tin foil.  Cook the ribs in the oven for 9 hours.

Remove the ribs.  Transfer them to a grill or broiler pan and cook about 5 minutes on a side.  Serve with the remaining sauce.