Big Daddy's Baby Backs

By James Davis

Ribs with an interesting twist.

Big Daddy’s Baby Backs

Ingredients

Part 1

• 5 pounds baby back pork ribs

• 3/4 cup water

• 1/3 cup Balsamic vinegar

• 3/4 cup ketchup

Part 2

• 1 cup water

• 1/2 cup white vinegar or Champagne Vinegar with a ¼ 

cup of apple juice and a splash of tabasco

• 1 teaspoon wasabi  (You can use 1/3 cup dry or 

prepared mustard but remember use 3:1 ratio on prepared)

• 5 tablespoons butter

• 1/2 cup brown sugar

• For a more complex taste add 1/3 cup Worcestershire 

sauce or you can use steak sauce

• salt  and pepper to taste

OPTIONAL:  For more sweetness add more brown sugar or a little 

maple syrup 

Cooking

Preheat oven to 325 degrees.  Put your ribs in a 3 inch deep 

oven roasting pan. Pour water and Balsamic vinegar into a 

mixing bowl and mix it up for 30 seconds. Pour your sauces 

over the ribs and cove with a lid or tin foil. Bake in the 

oven for 50 minutes. Remember to occasionally freshen up the 

ribs with the sauce/juices at least once or twice while 

baking.

Then while the ribs are baking, grab a pan and mix together 

the ketchup, water, white/champagne vinegar, wasabi, butter, 

brown sugar, and salt/pepper; bring to a low simmer. Reduce 

heat to low, cover, and simmer sauce for 1 hour.

Preheat grill to medium heat and grill your ribs over 10-12 

minutes.  Cover ribs generously with sauce, and grill 5-6 

minutes and then turn them. The bone tips should begin to show 

and the meat loosens up when they are ready.  Don’t over cook!  

Big Daddy hates dried out ribs.