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Home > Recipe Pit > Ribs


Bradley's Killer Baby Back Ribs (BKBBR)

Recipe by:

Prep time:


1 cup packed brown sugar
1/2 of a 64 oz. (wt.) bottle of Heinz Ketchup
3 oz. white wine vinegar
4 oz. mustard
6 oz molasses
2 oz liquid smoke
2 oz Trappey's Red Pepper Sauce
2 oz Worcestershire Sauce
2 teaspoon course black pepper

A word before we begin....
This is one of my most "bestest" (says my 5 year old) recipes. My BKBBR's are spicy hot, crunchy candy like good and literally melt in your mouth after they fall off the rib bones because they are soooooo tender.

BKBBR's are cooked at low temperature and can be properly prepared only in an H2O smoker. If you don't have an H2O smoker, you can use your gas grill as one by doing a simple and temporary conversion. See Cooks On-Line Forum on CompuServe in the Outdoor Cooking Library for our upload on how to convert your gas grill to an H2O Smoker.

This is a 3 part recipe. The first part is the (yummy) sauce, the second is the rib preparation and the third is the rib cooking. Please note that this recipe will yield extra sauce. It keeps a long time and is good with everything.

Change proportions to fit your taste.

Combine the sauce ingredients and place in a pan. Bring the sauce to a slow gurgly boil for 3 minutes stirring thoroughly.

Pick out 3 slabs of the prettiest baby backs you can find.
Cut them into serving portions (usually by cutting the slabs in half)
Sprinkle lightly with garlic power and black pepper
Rub the pepper and garlic powder into the meat - don't be a wimp, rub it hard.

In the water area of your smoker combine garlic, onion bits and water.
Set your smoker at a temperature so that a good steam comes off your water, but the water doesn't boil.
Replenish the water periodically
Cook the ribs on the smoker without the sauce for 1 hour flipping them over once.
After 1 hour, flip the ribs again and then brush the ribs thoroughly with the sauce and flip and repeat every 20 minutes until done.
We usually cook our ribs for 4 to 4 1/2 hours. You will know when they're done when the sauce on the outside of the ribs (which should be really thick before they're done) is hardened like chewy candy.

Hope you all enjoy these and get as fat as I am from enjoying them as much as I do!

Bless us oh lord, for these gifts which we are about to receive, from thy bounty, through Christ our Lord. Amen. Visit Hickory Works!

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