Lip-Smackin’ Ribs

This barbecue sauce is wonderful on just about any meat. You can make a few batches and freeze it for grilling anytime.

Serves: 10Hands-on: 20 minutesTotal: 3 hoursDifficulty: Easy

Serves: 10


  • 5 lbs. country-style pork ribs
  • 2 Tbsp. chili powder, divided
  • 1 tsp. seasoned salt
  • 1 Tbsp. vegtable oil
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 1⁄2 cup chili sauce
  • 1⁄2 cup ketchup
  • 1⁄4 cup Dijon mustard
  • 3 Tbsp. brown sugar
  • 3 Tbsp. red wine vinegar
  • 1 tsp. Tabasco sauce
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Preheat oven to 350°F. Season ribs with 1 tablespoon chili powder and 1 teaspoon seasoned salt. Place ribs in a large roasting pan. Bake for 1 1⁄2 hours. Discard pan juices and return ribs to pan.
  • Meanwhile, in large saucepan over medium-high heat, heat vegetable oil. Add onion; cook, stirring often, for 6 minutes, or until tender. Add garlic; cook 30 seconds. Stir in chili sauce, ketchup, mustard, brown sugar, vinegar, Tabasco sauce, salt, and pepper. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat.
  • After ribs have cooked for 1 1⁄2 hours, brush both sides with sauce. Return ribs to oven and bake for 30 to 40 minutes longer, basting occasionally with sauce, until sauce begins to caramelize and turn a very dark brown.