Beef Back Ribs with Vinegar Based BBQ Sauce

A Few Words…

Scrumptious – that’s all I can say about this fabulous recipe by Jamie Geller!

When (notice I didn’t say IF!) you make this recipe remember to start the day before so that the sauce has time to absorb the flavors and the meat has time to marinate in the dry rub.

This is a fabulous recipe that doesn’t take long to make, baked in your oven. It’s much healthier than using traditional store bought barbecue sauce and so yummy!!!

Beef Back Ribs with Vinegar Based BBQ Sauce

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Serves 4-6

For the Rib Rub:

  • 1/2 cup dark brown sugar
  • 1 1/4 tbs.salt - I used 1 tsp. of salt
  • 2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tbs. garlic powder
  • 1/2 tbs. cinnamon
  • 1 tbs. chili powder

For the Ribs:

    2 packages, around 5 pounds, Back Ribs - I used Beef Spare Ribs and usually make more!

For the Vinegar-Based BBQ Sauce:

  • 1 cup cider vinegar - I used apple cider vinegar
  • 1/2 yellow onion, sliced thin
  • 1 jalapeno, sliced thin
  • 1/2 tbs. honey
  • 1 tsp. brown sugar
  • 1 tsp. ketchup
  • 1 tsp. salt
  • 1 tsp. chili powder
  • Pinch black pepper

Mix all the ingredients for the dry rub thoroughly by hand. Rub generously over the ribs and place ribs in a ziplock bag to marinate overnight in the fridge.

Prepare the sauce by combining all the ingredients and let it sit in the fridge overnight.

At least 30 minutes before cooking, remove the ribs from the fridge to bring to room temperature.

Preheat the oven to 300°F. Place the ribs in a pan large enough to lay racks in one layer. Spoon over some of the sauce until it is all well basted. Cover the pan with foil and cook for 1 hour.

Remove from oven, pour out the sauce under the ribs to remove some of the fat that has melted. Then spoon over more sauce with the onions and peppers, re-cover and cook for another hour. Remove foil, pour over the rest of the sauce and coo for a final 30 minutes uncovered.

Remove from the oven and enjoy hot.