Recipe courtesy of Justine Simmons
2 hr
50 min
10 Servings
2 hr
50 min
10 Servings


  • 2 racks baby back ribs, cut into individual ribs
  • 1/4 cup seasoning salt, such as Lowry¿s 
  • 2 tablespoons garlic powder 
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • 6 garlic cloves, chopped 
  • 1/2 stick (4 tablespoons) unsalted butter 
  • 2 tablespoons olive oil 
  • 1 red onion, cut into chunks 
Hickory BBQ Sauce:
  • 2 cups ketchup
  • 1/2 cup dark brown sugar 
  • 1/3 cup apple cider vinegar 
  • 1/4 cup molasses 
  • 1 1/2 teaspoons hickory liquid smoke 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon paprika 
  • Pinch cayenne 


Watch how to make this recipe.

For the ribs: Season the ribs with 2 tablespoons of the seasoning salt, the garlic powder and a pinch each of salt and pepper. Put the ribs in a large pot, add water to cover, and sprinkle in the remaining 2 tablespoons seasoning salt and a pinch of salt and pepper. Add the garlic, butter, olive oil and onion. Bring to boil and cook until the ribs are tender, about 1 hour.

Meanwhile, make the hickory BBQ sauce: Put the ketchup, brown sugar, apple cider vinegar, molasses, liquid smoke, garlic powder, paprika and cayenne in a saucepan, bring to a simmer over medium heat and cook, stirring occasionally, for 20 minutes.

Preheat the oven to 375 degrees F. Transfer the ribs to a baking sheet and coat with BBQ sauce. Cover with foil and bake 15 minutes.

Take the ribs out of the oven and turn on the broiler. Brush the ribs with more BBQ sauce and broil, turning once or twice and brushing with more BBQ sauce, until crisped. Serve hot.

Recipe courtesy of Justine Simmons

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