Barbecued Pork Ribs on the Deck

Finally, the weather warmed up a bit, and dinner tonight was barbecued pork ribs (see recipe below), eaten on the back deck.

Our wonderful dinner guest, Ed, brought beverages, including a bottle of Torbreck Woodcutter’s Shiraz. We really enjoyed this Australian wine, which was named for the summer that the winery’s founder spent as a woodcutter in a Scottish forest. And it was a screw cap — how convenient is that? It’s nice that some of the good wines come with screw caps now, instead of corks.

At the side were oven fries, and a stack of napkins. I vaguely remember a lemon meringue pie, that followed the wine, and it tasted pretty good too. Thanks for a great evening guys!

Barbecued Pork Ribs


  • 4 lb pork ribs — back or baby back
  • barbecue sauce (recipe below, or purchased)


  1. Place ribs in large pot of cold water (cut into halves if necessary)
  2. Bring to boil then cover and simmer for 45 minutes, until tender
  3. Remove from heat and drain
  4. If not barbecuing right away ribs can be stored in the fridge
  5. Cut the ribs into 2-3 rib sections (not too small, or they’ll fall through the grill)
  6. Oil the grill and set the barbecue to medium high
  7. Brush the ribs generously with sauce
  8. Place ribs on grill for five minutes
  9. Turn ribs adding more sauce
  10. Cook until warmed through — another 5 minutes or so.

Note: On rainy or winter days, you can cook them in the oven for about 15 minutes, at 425°F, turning and basting once or twice.

Pork Rib Barbecue Sauce

  • 1 cup ketchup
  • 1 cup chili sauce
  • 2/3 cup canola oil
  • 1/4 cup maple syrup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  1. In a medium sized saucepan, stir together all ingredients.
  2. Bring to a boil over medium heat.
  3. Boil gently, uncovered and stirring often, for 5 minutes.

Serves 4


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