Barbecued Baby Back Ribs

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“When I was 16 I went to a party at Trader Vic's in NYC and ordered the spareribs. When I had a family I started trying to duplicate the flavor-it took years, but I finally created something that's darn close! My secret ingredient is liquid smoke. I found this recipe in Family Circle. I have not tried this recipe, but I'm posting it for safe keeping.”
1hr 15mins
2 slab ribs

Ingredients Nutrition


  1. Boil ribs for 3 minutes.
  2. Trim any excess fat from racks of ribs. Cut ribs in half, to form 4 pieces total. Place two in one gallon size zip top plastic bag, and the other two in a second zip top bag. In a large measuring cup or bowl, combine honey and hoisin sauce. Whisk in the soy sauce. Add ketchup, ginger, garlic, black bean sauce, hot pepper sauce, liquid smoke, black pepper, cayenne, onion powder and garlic powder to measuring cup. Whisk to blend, then divide evenly between bags of ribs, about 3/4 cup marinade in each.
  3. Seal bags and refrigerate, turning occasionally. Marinate overnight (or for at least 8 hours).
  4. Heat gas grill to medium heat, or prepare charcoal grill with briquettes piled to one side. When ready to cook, turn off half the burners (on gas grill). Remove ribs from marinade, pouring remaining marinade into a small saucepan. Place ribs over turned-off burners or on side without coals. Bring sauce to a boil; boil 3 minutes.
  5. Cook for 1-1 1/2 hours, turning and basting with sauce. When done, slice ribs apart and enjoy.
  6. Note: The ribs can be cooked in the oven before traveling. Place ribs on a rack over a foil-lined pan. Bake at 375 for 1 hour, turning and basting several times. Heat on grill before slicing and serving.

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