Ingredients

The following ingredients have 4 Servings
  • 4 pounds pork baby back ribs
  • salt and pepper
  • garlic powder, onion powder (about 1/2 teaspoon each)
  • 2 cups of your favorite barbecue sauce
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 4 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried oregano
  • optional 1 Tablespoon liquid smoke (if you like a smokey flavor)
  • optional dash hot sauce (my bbq sauce was spicy enough already)

Instruction

  • Preheat oven to 400 degrees. If the ribs still have a membrane, slide a table knife under the silver skin of the ribs. Use a paper towel to pull the membrane carefully off.
  • Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat. Note: You can skip this step if you don't want to render the fat off
  • In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
  • SLOW COOKER: Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender. INSTANT POT: Place ribs in instant pot and pour sauce on top. Cook on high pressure for 30 minutes. Let it naturally release the pressure.
  • If you want to carmelize your bbq sauce put them back in the oven and broil for 5 minutes to carmelize the sauce. Totally your preference though.