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Big Tex's baby back ribs


  • Parboil the potatoes until almost tender and drain well. Then sprinkle with salt and wrap them in a large sheet of lightly oiled foil. Cook on a preheated BBQ (or in the oven), turning every now and then. 
  • To make the sauce, heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and chilli until tender, stirring now and again. 
  • Then add the Worcestershire, brown sugar, chilli paste, mustard, ketchup and vinegar. Stir well and cook for about 10 mins until thick and fragrant. 
  • When ready, spray the ribs with oil and seal on the BBQ (or in a very hot oven). Then continue cooking, basting with the sauce as you do so. 
  • Serve the ribs with spring onion sprinkled on top and the potatoes alongside – with plenty of serviettes.


  • 12-16 chats (baby potatoes), well washed
  • olive oil spray
  • sea salt
  • vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tspn chilli paste
  • 1 tbsp Dijon mustard
  • 1 cup tomato ketchup
  • 1 tbsp white wine vinegar
  • 4 slabs baby back ribs
  • 3 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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