Barbecued Baby Back Ribs

  • 1 (32 oz) bottle tomato catsup
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 clove garlic, mashed
  • 3 heaping Tbsp prepared mustard
  • 1/4 cup red wine
  • 1/2 tsp ground black pepper
  • 5 drops Tabasco® sauce image placeholder

Rub 2 slabs (approximately 5 lbss) of baby back ribs with salt and garlic powder. Sprinkle liberally with freshly-ground black pepper. Place ribs on a preheated outdoor grill and cook slowly for approximately 45 minutes, turning as needed.

Baste with barbecue sauce and continue cooking for about 20 minutes. Baste and turn often to keep the brown sugar in the sauce from burning.

Servings: 6 to 8
Submitted by: Recipe Group Member