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The Butcher’s Wife’s Baby Back Ribs

Yields4 Servings

baby back ribs

 3 Big onions (cut into chunks)
 2 tbsp Kosher salt
 1 cup Brown sugar
 1 tsp Whole peppercorns
 2 Bay leaves
 2 tsp Garlic powder (or whole garlic cloves)
 Bad Byron's Butt Rub
 Sweet Baby Ray's (or other sauce)

Find your biggest stockpot. Cut the slabs of ribs into halves or thirds to make them manageable. Cut 3 BIG onions into chunks. Toss into the pot.


Toss in 2 T. Kosher salt, 1 C. Brown Sugar, 1 t. whole peppercorns, 2 bay leaves, and either some whole garlic cloves or 2 t. of garlic powder. Pile the ribs on top.


Cover the ribs by only one inch with water. Put a lid on the pot and place on high heat just until it boils. Turn down the heat and simmer, covered, (with just a few bubbles breaking the surface every couple of seconds) for about 1 1/2 hours. Use a paring knife to test - when it slips in and out without any resistance, the ribs are done.


Remove the ribs to drain on rimmed cookie sheets with racks on them. Immediately sprinkle both sides (while they are hot!) with Bad Byron's Butt Rub. Let sit at room temperature until completely dry.


Sauce liberally (Sweet Baby Ray’s is delicious!) and either grill immediately OR place in the fridge, covered in a container or in big zip top bags. Remember - indirect heat is best, and you want a hot grill, but not TOO hot, or the sauce will burn.



Nutrition Facts

Servings 4