Indoor Ribs with Barbecue Sauce




4-5 Pounds of Baby Back Ribs (4 racks) OR St. Louis Ribs (2 racks)

Kosher salt and Fresh ground black pepper

1 recipe for Barbecue Sauce (see below)

Barbecue Sauce (Makes 1 ½ quart):

½ cup Vegetable oil

1 ½ cups chopped yellow onion (1 large onion)

1 tablespoon minced garlic (3 cloves)

1 cup (10 ounces) tomato paste

1 cup cider vinegar

1 cup of honey (or equivalent brown sugar – although I recommend using honey here)

½ cup Worcestershire sauce

1 cup Dijon mustard

½ cup soy sauce

1 cup (8 ounces) hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

½ tablespoon crushed red pepper flakes


Preheat oven to 350 degrees F.  Line a sheet pan with aluminum foil.

Place the ribs on the sheet pan meat side up and sprinkle with 2 teaspoons salt and 1 teaspoon pepper.  Pour the sauce generously on each rack and cover the ribs loosely with aluminum foil.  Bake for 1 1’2 hours for baby back and 1 ¾ hour to 2 hours for St Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce, if planning to serve immediately.  Place under the broiler of your stove – set at low and allow the added sauce to caramelize until bubbly. 

Barbecue Sauce: (Makes 1 ½ quart)

Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes or until the onions are translucent but not browned.  Add the garlic and cook for one more minute being careful not to burn the garlic.  Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and pepper flakes.

Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use immediately or pour into a container and refrigerate for several weeks.


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