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Finger-Lickin’ Ribs

Yesterday I mentioned that I had totally forgotten to put my pork ribs in the slow cooker, so, instead, I decided to try my recipe for beef ribs slow-cooked in the oven. I tell you – that was the best mistake I have ever made!

I tweaked my sauce recipe just slightly – for my beef ribs, I used Bull’s Eye Grilled Onion & Garlic BBQ sauce, so I switched that to Diana’s Rib & Chicken BBQ sauce – it’s my go-to sauce for ribs…

Finger-Lickin' Pork Ribs
  • 2 racks of ribs
For the Sauce:
  • 2 cups Diana's Rib & Chicken BBQ Sauce
  • ½ cup ketchup
  • 1 tbsp garlic powder
  • 2 tbsp liquid smoke
  • 1 cup brown sugar
  1. Preheat oven to 300°.
  2. Place all of the sauce ingredients in a saucepan and heat until the brown sugar is completely dissolved.
  3. Find a deep roasting pan or baking dish big enough to fit your ribs and place them, top side up, in a single layer, on the bottom of the pan.
  4. Pour half of the sauce over the ribs and spread it to completely cover the meat.
  5. Flip the ribs upside down and repeat with the remaining sauce.
  6. Cover the pan with foil and bake for 2-1/2 hours.
  7. Carefully remove the foil, flip the ribs, brush with sauce from the bottom of the pan, then continue cooking, uncovered, for another 30 minutes.
  8. Brush with more sauce before serving.

These were the best ribs I have ever made! The sauce was a perfect consistency (thanks to the brown sugar) and the meat just fell off the bone. Don’t omit the liquid smoke – it gives the sauce a wonderful hickory flavour and intensifies the aroma.

I will never make my ribs in the slow cooker again – they are a thousand times better when slow-cooked in the oven!

I hope you will give this recipe a try. Be sure to let me know if you do!



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January 17, 1967 - 40-year-old David Mason recorded the piccolo trumpet solo for The Beatles' 'Penny Lane', at Abbey Road Studios in London. He was paid £27, 10 shillings ($42) for his performance. In August, 1987, the trumpet he used was sold at a Sotheby's auction for $10,846.
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