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Steve Welch's Baby Back Ribs

This recipe, from Dallas musician Steve Welch, is not short on ingredients, but it’s long on flavor.

12 to 14 pounds baby back pork ribs
2 1/2 cups finely diced onions
10 (8-ounce) cans tomato sauce
7 1/2 cups water
2 cups minus 1 tablespoon apple cider vinegar
1 1/4 cups Worcestershire sauce
2 1/2 cups firmly packed brown sugar
1 1/4 cups soy sauce
1 to 3 tablespoons salt to taste
1 teaspoon paprika
3 tablespoons plus 1 teaspoon chili powder
2 tablespoons black pepper
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 cup (1 stick) butter
1 1/2 teaspoons cayenne pepper

In a saucepan, combine all ingredients except ribs. Bring to a boil and simmer for 10 minutes. Let cool to room temperature.

Remove thin membrane from bone side of ribs. Cut meat to almost separate individual ribs and place in a large resealable plastic bag. Add cooked sauce, reserving some to use later as a baste. Marinate, refrigerated, for 24 hours.

Remove meat from marinade, bring to room temperature, and place on a prepared grill. Barbecue over hot coals (Steve recommends using mesquite), basting constantly until done. Cook until blackened.

Serves 15

This recipe first appeared in our Texas Barbecue book.

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