Pork Ribs with ‘Penny’ BBQ Sauce

Oh yeah, Ribs! Baby Back Ribs are lean, tender and short, and come from the top of the pig’s ribcage. Spare Ribs come from the belly side of the rib cage and are larger, tougher and meatier compared to the baby backs. Try them both out, get in there, eat em’ good! Notey note: The Spare guys usually need to be cooked slower and lower.

Also, BBQ sauce. So many to choose from. Do not discriminate. Good gracious, I mean there are competitions, debates, battles, broken hearts, destroyed marriages etc. due to a forever-going saga over which states’ BBQ sauce reigns supreme. My advice?- Be a real slut. Meaning— Give them all a whirl! Change your mind, try it twice, everywhere you can, all the time,  or just once a week, together, one after another, whatever it takes. Do not commit to a BBQ sauce until you do the research. Which one is my fav you ask? I’m still young and experimenting…. 

Baby Backs: serves 4-6 peeps.

Preheat oven to 250 degrees.

4-5 lbs. ribs


1 cup shoyu

1 cup apple cider vinegar

3/4 cup sugar ( I like to use maple syrup- even tho it’s purdy pricey)

5 peeled and smashed cloves of garlic

2 T sea salt

2 T whole peppercorns

small handful of dried thai chilis, or anything spicy!


1. Place 4-5 lbs. of ribs in 4” deep oven safe pan.

2. Fill with water until ribs are almost covered. Add the rest of the ingredients and cover tightly with foil. Put in oven for 3- 4 hours.

Try a bite of meat after 3 hours, if it is to your liking then they are done!- If you want them even more tender, than leave in the oven for up to an hour longer.

'Penny' BBQ Sauce: Yields about 1 1/2 Cups

1 cup Dijon Mustard

1/4 cup ketchup

1/4 cup Honey ( Vegan Option: Omit the honey, replace with agave)

1/4 cup Apple Cider Vinegar

1/4 cup shoyu, or soy sauce. 

3 T Grade B Maple Syrup

2 T Blackstrap Molasses

2 T Sriracha

pepper to taste

1. Add ingredients to sauce pan stove top over medium high heat. Lower heat let simmer for 10 minutes.


  • These are so damn good with cole slaw.
  • This BBQ is a base that I use, tons of room for additions in this recipe. Sometimes I like carmelize garlic and onions before I add the rest of the sauce ingredients to the pan…
  • Taste your sauce throughout- adjust seasonings to taste. Make it your own!
  • If your sauce is too thin for your liking, reducing it will make it thicker and also concentrate the flavors- keep that in mind. 
  • BBQ sauce always taste better the second day. All those flava flavs have time to get to know one another!
  • This is totally gluten free as long as your shoyu, soy, or tamari sauce is! Tweak your ingredients to the gluten free version.


These taste even better when Lea bear comes to visit.