Jeremiah Red Baby Back Ribs

  • Recipe TypeEntree
  • Prep TimeSauce 90 minutes, ribs 12-24 hours plus cooking time of 2 hours
  • YieldRecipe yields six racks of ribs (10 lbs)

BJ's Jeremiah Red enhances the flavor in these mouthwatering barbecued baby back ribs, a summer favorite!


  • Basting Sauce (‘moppin’) Yield: 2½ cups Salt-1 tsp Black pepper-1 tsp Red Ale - ¼ cup Garlic powder-1 tsp Red chile powder-1 tsp Paprika-1 tsp Louisiana Hot Sauce-1 tsp Worcestershire sauce-1 Tbsp Vegetable oil-¼ cup Butter-¼ cup   BBQ Sauce (‘soppin’) Yield: 4 cups Butter-¼ cup Peanut oil-¼ cup Yellow onion, minced-½ cup Garlic, fresh, minced-6 cloves Chicken stock-½ cup Ketchup-1½ cups Louisiana Hot Sauce-½ tsp Brown sugar-¼ cup Molasses-¼ cup Cider vinegar-¼ cup Jeremiah Red Ale-1 cup Water-¼ cup Lemon juice-2 tsp Liquid smoke-1 Tbsp Bay leaf-1 each Dry mustard-2 tsp Thyme-1/8 tsp Cayenne pepper-½ tsp Salt-1 tsp Black pepper-½ tsp   Baby Back Pork Ribs 10 lbs (Approximately 6 racks) Water-3 ½ gallons Salt-¼ cup Yellow onion, chopped-1 cup Bay leaf-2 each Jeremiah Red Ale-2 cups Black Peppercorns-2 Tbsp Liquid Smoke-2 Tbsp * Your Favorite Craft Ale 2 Pints


    Basting Sauce Instructions (‘moppin’):

  1. Mix ingredients together in a 1½ quart saucepan. Heat over medium-high heat until butter melts (approximately 180 degrees) stirring often.
  2. BBQ Sauce Instructions (‘soppin’):

  3. In a heavy 2 quart saucepan over medium heat, melt butter and oil. Add onion and sauté until it is slightly caramelized, approximately 5 minutes. Add garlic and sauté another minute. Add all remaining ingredients, stir well. Raise heat to high, bring to a boil and stir constantly for 5 minutes. Reduce heat to low and simmer for 1 hour, partially covered, stirring occasionally.
  4. Note: Sauce can be used immediately or if preparing ahead of time, cool sauce completely, under refrigeration. Prior to using, reheat sauce to a minimum of 180 degrees.  Sauce may be refrigerated for up to one week.
  5. Baby back Rib Cooking Instructions:

  6. In a large stock pot, combine all ingredients except ribs and bring to a boil for 5 minutes. Add ribs to pot and return to a boil, immediately turn off heat and allow ribs to ‘soak’ for 10 minutes.
  7. Remove ribs from liquid and allow them to cool at room temperature for 15 minutes. Baste ribs with basting (‘moppin’) sauce, both sides. Place in a storage container, cover and place in refrigerator for 12 to 24 hours.
  8. Prepare a BBQ hardwood is best, but gas or charcoal work just as well. Heat should be medium, 350-400 degrees and grates at least 4”- 6” from heat source. Place ribs bone side down. Begin basting (‘moppin’) ribs on each side, from end to end, evenly turning every 6-8 minutes. Baste for approximately 1 to 1 ½ hours until tender to the touch.
  9. *Now is the time, while basting, to enjoy those 2 pints of your favorite craft ale.
  10. Baste the ribs with the BBQ (‘soppin’) sauce for 15 minutes turning and basting often until glazed and lightly charred. Serve with extra BBQ sauce.