Southern Grilled Barbecued Ribs


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The secret to these delicious ribs is red wine vinegar, mustard and Worcestershire.

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  • 4 lbs. baby back pork ribs
  • 2/3 C. water
  • 1/3 C. red wine vinegar
  • 1 C. ketchup
  • 1 C. water
  • 1/2 C. cider vinegar
  • 1/3 C. Worcestershire sauce
  • 1/4 C. prepared mustard
  • 4 Tbs. butter
  • 1/2 C. packed brown sugar
  • 1 tsp. hot pepper sauce
  • 1/8 tsp. salt

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Preheat oven to 350F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

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