3 1/2 hours
medium sauté pan
1 small bowl
1 medium bowl
2 – 2 1/2 pounds of baby back ribs
2 tbsp liquid smoke
1 tbsp Martina’s Original
1/2 cup brown sugar
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne
3 tbsp paprika
3-4 tbsp Martina’s Fermented Lemon Salt
2 tbsp olive oil
4 garlic cloves, minced
1/4 cup apple cider vinegar
2 cups water
2 tbsp brown sugar
2 cups ketchup
4-6 tbsp Martina’s Original Hot Sauce
2 tbsp honey
salt & pepper to taste
Step 1: In a small bowl combine liquid smoke and Martina’s Original Hot Sauce and whisk.
Step 2: Rinse and pat dry ribs. Place the ribs meat side down and remove the thin membrane by pulling away from the bone.
Step 3: Place ribs in enough foil to cover and place on a sheet pan. Rub both sides of the ribs with liquid mixture and allow to sit.
Step 4: In a medium bowl combined brown sugar, black pepper, garlic powder, 2 tbsp onion powder, cayenne, paprika and Martina’s Lemon Salt.
Step 5: Preheat over to 250F. Rub seasoning on both sides of the rib. Wrap in foil and bake 3 hours.
Step 6: While ribs are baking, it’s time to make the BBQ sauce. In a sauce pan over medium heat add olive oil and garlic. Cook for about a minute and then add apple cider vinegar, water, brown sugar, ketchup, Martina’s Original, honey, salt and pepper. Mix and cook down for about 2-3 minutes.
Step 7: Remove ribs after cooking for 3 hours. Increase temperature to 400F. Uncover foil and lather ribs with 1/2 of the BBQ sauce. Place back in the oven and continue cooking for another 30 minutes.
Serve with the remaining BBQ sauce and ENJOY!!!
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