• 4 pounds baby back ribs
  • 1 large onion, peeled and quartered
  • 3 whole garlic cloves
  • 2 bay leaves
For the sauce
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 2 cups ketchup
  • 4 tablespoons Dijon mustard
  • 2 tablespoons molasses
  • 4 tablespoons honey
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • A dash of cayenne pepper


Serves: 6 servings


Cut any excess fat from ribs. Place ribs in large pot with enough water to cover. Add onion, garlic and bay leaves to the pot, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let ribs simmer uncovered for 1 hour.

While the ribs are cooking, prepare the sauce: Heat a saucepan over medium-high heat and add oil and onion, and saut until soft, about 5 minutes. Add the garlic and saut for 1 more minute. Transfer onions and garlic to a medium-size bowl, and add ketchup, mustard, molasses, honey, Worcestershire, vinegar, cinnamon, salt and cayenne. Mix well to combine.

Drain the ribs in a colander and place them in large bowl. Pour sauce over ribs and refrigerate for at least 2 hours (4 is best).

To cook the ribs, place them on a grill over medium heat and cook about 20 minutes, turning and basting frequently. Serve Creamy Corn Potato Mash alongside.