Tex-Mex Baby Back Ribs

Ribs are an ideal entrée to serve for dinner on the porch. Make sure you provide lots of wet wipes and napkins, and offer cold beer and soda pop. Coleslaw is the traditional accompaniment; serve ice cream sundaes for a cooling dessert.

Serves: 8Hands-on: 20 minutesTotal: 11 hours 25 minutesDifficulty: Easy

Serves: 8


  • 1 cup ketchup
  • 1⁄2 cup chicken broth
  • 2 Tbsp. lime juice
  • 2 Tbsp. Worcestershire sauce
  • 3 Tbsp. brown sugar
  • 1⁄2 cup diced onion
  • 1 tsp. salt
  • 2 Tbsp. chili powder
  • 1⁄2 tsp. celery salt
  • 1⁄4 tsp. cayenne pepper
  • 4 lbs. pork baby back ribs


  • In heavy saucepan, combine all ingredients except ribs and bring to a boil. Reduce heat and simmer for 20 minutes to blend flavors. Let cool completely. Place ribs on large rectangles of heavy-duty foil and pour half of sauce over them. Wrap ribs in foil and refrigerate overnight.
  • Preheat oven to 300°F. Place ribs, still wrapped in foil, in baking pan and bake at 300°F for 2 hours. Uncover, add more sauce, and bake for 45 minutes longer until ribs are very tender. Serve with additional reheated sauce.