Ingredients

The following ingredients have 5 Servings
  • 5 pounds beef back ribs
  • 1 cup canola or vegetable oil
  • 1/2 cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups ketchup
  • 1/3 cup Worcestershire sauce
  • 1/4 cup steak sauce or marinade (I use Allegra)
  • 2 tablespoons unsulfured molasses
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon liquid smoke
  • Freshly ground pepper

Instruction

  • Whisk all ingredients together until well combined. In a large baking dish, pour marinade over ribs and refrigerate, basting occasionally, for a minimum of 2 hours, but preferably overnight.
  • Preheat oven to 300°. Cover baking dish with aluminum foil and cook ribs for 2 hours.
  • Increase the oven temperature to 350°. Remove the aluminum foil and baste ribs with barbecue sauce. Continue cooking for 45 minutes, basting with sauce every 15 minutes. The ribs should easily separate with a knife and the meat should be fall off the bone tender.
  • Serve ribs with remaining barbecue sauce on the side.
  • In a small saucepan, melt butter over medium heat. Add remaining ingredients, whisking to combine. Bring to a boil, then reduce heat to a simmer. Allow to cook until thick, approximately 10 minutes.