Betty's Barbecued Baby Back Ribs - Full 4th of July Dinner Shown!

Bettyskitchen's picture

Sep. 19, 2013

In this video, Betty demonstrates how to make Barbecued Baby Back Ribs. This is the entrée for our 4th of July meal. You will see the complete meal at the end of this video.


Baby back rib rack 3 Pound , rinsed and dried with paper towel
Barbecue sauce 1 Cup (16 tbs) (Betty's Bourbon Barbecue Sauce or Betty's Own Barbecue Sauce)
Ginger ale 3 Cup (48 tbs)
Cooking spray 2 Dash



1. Preheat the oven to 350 degrees F.

2. Divide the barbecue sauce into 2 equal portions.

3. Place the ribs bone side up in the roasting pan. Brush ½ of the barbecue sauce generously all over the bones and sides. Flip the ribs and brush the sauce on the other side as well.

4. Pour the ginger ale in the pan, cover with an aluminium foil and roast it undisturbed for around 1 ½ hours. Remove from the oven and let it sit in the oven for another 30 minutes or so in the ginger ale.

5. Increase the heat of the oven to 400 degrees F.

6. Line a broiling rack with foil. Grease it with cooking spray.


7. On the foil lined rack place the roasted and cooled ribs again bone side up. Brush with the barbecue sauce generously. The flip it and brush the other side also with the sauce (retain some sauce for dipping if desired).

8. Place it uncovered in the oven and bake for around 10 minutes while basting it with the sauce frequently and turning it. The ribs are ready when they are well glazed and browned. Remove from the oven and let it sit for another 10 minutes for the juices to settle.


9. Carve and serve the baby back ribs with dipping sauce or with bean, salad and bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 200Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 319 mg13.29%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 9 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet