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Bert's Ribs

Bert's Ribs

5 Hr(s)
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1 serving
Original recipe yields 1 serving
1 rack baby back rib
1 Tbsp each: garlic powder, onion powder, chili powder, soul seasoning, black pepper, paprika & meat tenderizer
Juice from 1 large lemon
Bert's Sauce:
1 bottle (16 oz.) ketchup
1 large lemon
Crushed red peppers (to taste)
1 Tbsp chili powder
2 Tbsp garlic powder
1 large onion
2 stalk s celery
1/2 cup brown sugar
1 Tbsp white vinegar
1/2 cup honey
1 Tbsp yellow mustard
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Let's Make It
Wash rib. Using a sharp knife, remove membrane on back of rib. Place in deep pan. Mix all seasonings together. Rub both sides of rib. Squeeze juice of lemon on rib. Place in refrigerator.
While meat is marinating in refrigerator, fire up grill. When the charcoal turns white, place rib on top rack--close lid-check every 10-15 min for doneness.
When ribs are brown, turn on other side and cook until brown. Remove from grill. Cut ribs between bones. Baste with Bert's Sauce. Place in covered pan in 350 degrees F oven for about 30-45 min. Check for tenderness. Remove from oven and enjoy.
Bert's Sauce
In large saucepan, combine all ingredients (remove celery stalks and onion when done). While ribs are on grill, simmer sauce on top of stove, stirring from time to time--test for taste--while sauce is cooking, more spices can be added to your taste.
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