Lip Smackin’ Ribs

Lip Smackin’ Ribs
Prep time
Cook time
Total time
Recipe courtesy Rory Schepisi, The Next Food Network Star contestant.

This recipe was shared with us by Cate O'Malley</a>. It was adapted from the cover recipe for the July 2007 issue of Bon Appetit Magazine. That recipe was also the winner of a summer grilling recipe challenge on The Next Food Network Star.

Fortunately, Cate kept a print-out of the original recipe, as the one online has been changed. This is the winning recipe as it originally appeared, and according to Cate, these are tender, juicy, fall-off-the-bone good ribs
Serves: 16 servings
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 2¼ cups ketchup
  • 1¾ cups low-salt chicken broth
  • 7 tablespoons soy sauce [use wheat-free tamari for gluten-free]
  • 6 tablespoons (packed) dark brown sugar
  • 4½ tablespoons mild-flavored (light) molasses
  • 3 tablespoons red wine vinegar
  • 4 large racks baby back pork ribs (each about 2-1/2 pounds)
  • 8 tablespoons chili powder, divided
For Barbecue Sauce:
  1. Heat oil in medium saucepan over medium heat.
  2. Press garlic through garlic press into pan. Stir 30 seconds.
  3. Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar.
  4. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl.
  5. This can be made 1 week ahead. Cover and chill.
  1. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
  2. Arrange 2 racks on each of 2 large rimmed baking sheets.
  3. This can be made 1 day ahead; cover and chill.
  4. Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
  5. Cover each tray with foil.
  6. Bake ribs for 2 hours, or until tender.
  7. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
  8. This can be made 2 hours ahead. Let stand at room temperature. Serve

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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