Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

by Erin

It’s that time of the month again! No not that, sick-o…. it’s the 4th Thursday and the month and therefore Pass the Cook Book Club time! For July, we were given three recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I almost made the blondies but ended up going for the ribs as I have never cooked them myself before.


I prepared the BBQ sauce the day before to make my life easier the next day when cooking the ribs. The BBQ sauce alone smelled amazing as it simmered on the stove and this recipe made a TON of BBQ sauce (I had a lot of BBQ sauce leftover, but I am actually excited about it because it’s delicious). Then the next day, my plan-ahead-preparations were thrown off by going to the store to buy the ribs and finding out they were frozen solid! I then had to thaw them in the sink full with water but it worked fairly quickly.

Finally, once they were in the oven topped with BBQ sauce, their aromas began seeping through the surrounding rooms. Despite the treat my nose was enjoying, I was still nervous somehow about whether they would be good or not because I am not a grill-master. But as soon as they were transferred to the grill I was convinced they had to be good when one of the bones literally fell off the meat. This was further verified upon finally sinking my teeth into the ribs and cleaning off every bone – not a trace of meat left on those suckers! Foolproof Ribs

One year ago: Strawberry Malted Pancakes

Two years ago: Peanut Butter Sandwich Bread


Serves 4-6



1/4 cup vegetable oil

1 large yellow onion, chopped (1-1/2 cups)

3 cloves garlic, minced

12 oz. tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup reduced sodium soy sauce

1 cup hoisin sauce

2 Tbsp chili powder

1 Tbsp ground cumin

1-1/2 tsp crushed red pepper flakes


5 lbs. Baby Back or St. Louis ribs)

2 tsp salt

1 tsp pepper


  1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.
  2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
  3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
  4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes.  Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Barefoot Contessa Foolproof: Recipes You Can Trust


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ang July 29, 2013 - 9:47 am

Hello Friend!
Stopping by from the Pass the Cook Book Club event for July ( a little behind, sorry!) I’m loving these ribs and will totally make them again! I pinned yours to my PTCBC board. BTW, those potatoes you served with them look mighty tasty, too!
Happy Monday!
Ang, Juggling Act Mama

spiffycookie July 29, 2013 - 9:51 am

Thanks! So many people have commented about those potato stacks that I will be posting the recipe this week.

kita July 26, 2013 - 6:48 am

Those little potatoes on the side. What are those? I need those!

spiffycookie July 26, 2013 - 8:07 am

Ha you’re not the first person to ask! They are individual scalloped potatoes. I guess I need to post the recipe! Next week, can you wait?

Suzanne July 25, 2013 - 11:35 pm

Your ribs look so good and saucey. I made them too and you’re right the BBQ sauce made a ton, i wasn’t sad about that since I grill a lot. Great job and your ribs!

Tracey July 25, 2013 - 8:12 pm

I’m not even going to tell you how many ribs Shane ate on the first day I made this recipe but it was ridiculous. They were so good, weren’t they?

Meghan July 25, 2013 - 8:00 pm

Looks like you mastered the grill to me, your ribs looks great! And so do those scalloped potatoes!

Kristen July 25, 2013 - 6:48 pm

Reading all of these rib posts has got me drooling. That sauce sounds wonderful.

Janie E July 25, 2013 - 5:56 pm

They look so good. I’ve always been nervous to try to make ribs.

Camilla @ Culinary Adventures July 25, 2013 - 10:51 am

I did the ribs too – but used lamb and added orange marmalade to my sauce. It was a great recipe! Looking forward to next month’s adventure. What is it that you served on the side? Hard to tell…potatoes with cheese? Whatever they are, they look yummy.

spiffycookie July 25, 2013 - 10:53 am

They are individual scalloped potatoes! I will share the recipe soon. Next week probably.

Zainab July 25, 2013 - 9:31 am

This sauce sounds delicious!! I need to try it on some chicken soon!

Renee @ Tortillas and Honey July 25, 2013 - 9:29 am

The ribs you made and the BBQ sauce look exactly like the ones at my favorite BBQ joint! Now I’m totally sold on making these!

Jen @JuanitasCocina July 25, 2013 - 9:15 am

LOVE it when the bones just fall right off! Makes me feel all accomplished like. :D

Christiane ~ Taking On Magazines July 25, 2013 - 8:57 am

Phew. I’m glad I’m not the only one that cleans bones totally when eating ribs. Yours look absolutely fantastic. the sauce is so thick and yummy looking.

steph@stephsbitebybite July 25, 2013 - 8:22 am

Finger lickin’ good!

Emily @ Life on Food July 25, 2013 - 7:21 am

I still have some sauce left! My husband thought this was the best meal ever. I think it was the anticipation though of all the good smells for so long.


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