• Get out and measure your ingredients.
  

Easy Barbecue Sauce for Ribs

• Yes, you can use store bought barbecue sauce to make this recipe. I used to do that myself. Now, I always try and make homemade.
• This barbecue sauce recipe takes minutes to prepare and makes about 2 cups total. Perfect for this recipe.
• The barbecue sauce will last in your fridge for up to 3 days in an airtight container. 
• Start by using 1 ½ cups ketchup, add the rest of the ingredients and see if you think it needs more.
• Whisk together all ingredients in a bowl and decide if you want to add any of the options listed below. The first time you make this easy barbecue sauce recipe I encourage you to make the basic recipe first.
• Taste as you go and add ingredients that interest you or you have on hand. Try a little and add some more if needed.
• The next time you make it you will know exactly the way you like it or you can keep trying different combinations.
• I like starting with the 1 ½ cups of ketchup and if you add too much of anything you can always dilute the flavor by adding in the extra ¼ - ½ cup of ketchup.
• Don't be afraid to try a different ingredient. I think you just might be glad you did.
• In case you are curious, I always add a couple tablespoons of Worcestershire sauce, about ¼ cup of mustard, whichever kind I find first. We love the sauce with both mustards.

  A few drops of liquid smoke, a little garlic and onion powder and that is it for us.
• My son on the other hand who loves heat, adds minced chipotles or diced jalapeños too. Never both chiles together. Always one or the other.

Making Your Ribs

• Preheat your oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside.

Dry Rib Rub

• Add brown sugar, paprika, powders, salt, pepper and crushed red pepper flakes or cayenne in a medium sized bowl.
  
• Stir to combine and set aside.
  

Getting Your Ribs Ready

• Rinse the ribs well making sure there are no bone shards. Pat them dry with a paper towel.
• Now to peel off the tough membrane that covers the bony side of the ribs. If desired, remove the membrane from the underside of the bones by using a pairing knife to gently pry the membrane up so you can get ahold of it. Using a paper towel then grab the membrane and pull it off. I start at one end of the rack and I scrape on one of the bones at or near the end. As the skin lifts I shove my finger underneath. As the skin lifts up more you pull it towards the other end of the rack. Almost like pulling off a band aid, very, very slowly. Throw the membrane away.
  
• I find it easier to cut my rib racks in half to cook them. It is up to you.
• Next, I use heavy duty tinfoil if I have it, but if not I just double up. Tear enough tinfoil to wrap each rack, almost like a loose present.
• To give you an idea about the size of the tinfoil pieces you should be tearing I will explain. The rib section will be placed in the middle of each piece of tinfoil. Both edges or ends of the tinfoil will be brought together above the rack and crimped and rolled tightly, sealing all of the edges. The sealed edge should be facing up. The idea is to leave some air or space above the rack. You do not want the tinfoil tightly wrapped around each section of ribs. I rip all of the tinfoil first, before applying the rub. I find it too messy otherwise. If I am using heavy duty foil only one piece per rack and if not tear 2 pieces per rack. The other alternative is to place a piece of foil underneath and another piece of foil on top, crimp the edges of the two pieces of foil all around the ribs so it forms a package. Same amazing final result.
• If your work surface is big enough lay out each piece of tinfoil individually and place each rack or half rack on each piece of tinfoil.
• Apply rub to the ribs on both sides.
  
• Rub until ribs are totally covered.
  
• Lay ribs on one or two layers of foil, shiny side out and meaty side down.
• Divide extra rub amongst the ribs. Use every bit of the rib rub.
• Wrap each of them up and place on your prepared rimmed baking sheet.
  
• Place the ribs in the oven and pour ½ of the beer directly onto the sheet tray.
  
• Bake for an hour and a half and add the other half of the beer onto the sheet tray. Depending on how tender you want your ribs, check them at about 3 hours to see if the rib meat is starting to shrink away from the ends of the bone. You may need up to 30 minutes longer. A fork should easily pierce the meat of the ribs. You do not want them to totally fall off the bone though because they will fall apart on the grill or when flipping them over for the broiler too!
• Remove from oven, remove tin foil and place back on the baking sheet, meaty side up.
  
• Don't they look wonderful!
  

Oven Finish

• Set your oven temperature to broil.
• Brush on homemade or your favorite barbecue sauce.
• Place in oven for 2-4 minutes. You will notice tiny bubbles on the rib surface as the sauce caramelizes and hardens. This is a good thing and what you're looking for.
• You can remove your ribs at this point and serve or put some more barbecue sauce on top and broil again. I always do.
• Once sauce on the rib surface is bubbly again, remove from oven.
• Serve immediately and enjoy!

Grill Finish

• Heat your grill on high, scrub and then oil your grates for ten minutes so it heats up and gets very hot.
• Place the ribs meat side up onto the grill. Baste with the bbq sauce.
  
• Flip them over and let them char and caramelized. Baste the other side with bbq sauce.
  
• You do not want to leave them on too long, 20 minutes maximum because they could dry out. Once the one side is caramelized and lightly charred turn it over again and let the other side caramelize and char. 
  
• Cut the slab of ribs into individual ribs, if desired.
• Serve immediately!
  
• Enjoy every bite!