Ingredients

  • chile powder
    chile powder4 teaspoons
  • thyme
    thyme2 teaspoons
  • ground cumin
    ground cumin2 teaspoons
  • garlic powder
    garlic powder2 teaspoons
  • salt
    salt2 teaspoons
  • pepper
    pepper1 teaspoon
  • cayenne
    cayenne0.5 teaspoon
  • baby back ribs
    baby back ribs2 rack
  • liquid smoke
    liquid smoke1 teaspoon
  • oil
    oil1 Tb
  • garlic
    garlic3 cloves
  • cider vinegar
    cider vinegar0.75 cup
  • soy sauce
    soy sauce0.5 cup
  • tomato puree
    tomato puree28 ounces
  • molasses
    molasses3 Tb
  • brown sugar
    brown sugar1 cup
  • coffee granules
    coffee granules2 teaspoons
  • cumin
    cumin2 teaspoons
  • dijon mustard
    dijon mustard2 Tb
  • paprika
    paprika2 teaspoons

Instructions

Preheat the oven to *350.

Mix the first seven ingredients in a small bowl.

Cut each rack in several pieces and rub the spices over all the rib sections.

You can leave the ribs whole if you like the way they look better--I just think they are easier to handle on the grill in smaller pieces! Pour 4 cups of water and 1 tsp. of liquid smoke in a roasting pan.

Place the ribs in the pan, top up.

Tightly cover the pan with foil and bake for 2 hours.

Remove from the oven and rest until ready to grill.

Meanwhile, add 1 Tb.

oil to a sauce pan over medium heat.

Add the garlic and saut for 1-2 minutes.

Then add the rest of the ingredients for the BBQ sauce to the sauce pan.

Simmer for at least 30 minutes, stirring occasionally.

Heat a grill over medium-low heat.

Brush the ribs completely with BBQ sauce.

Place them on the grill and cook for 20 minutes, turning and brushing every 5 minutes until the desired bark has developed.

It's fun to make your own BBQ sauce.

But in a pinch, buy a bottled variety you like and simmer for a few minutes with the coffee granules!

❤️

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