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'Spare Some' Ribs
"Spare Some" Ribs

'Spare Some' Ribs

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Cook Minutes 1 Hr 35 Min
Prep : 10 Min Cook: 1 Hr 25 Min
Our BULL'S-EYE Sweet & Sticky Barbecue Sauce provides all the flavour in this grilled pork baby back rib recipe. Just follow our 3 simple steps and you'll be serving up tender, fall-off-the-bone ribs in no time.
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 lb. (1.8 kg) pork baby back ribs
1 cup Bull's-Eye Sweet & Sticky Barbecue Sauce, divided
1/2 cup water
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Step 1
Heat barbecue to 375ºF.
Step 2
Use fork to gently lift and peel membrane (silverskin) from backside of each rack of ribs; discard. Place ribs in shallow dish; brush with 1/2 cup barbecue sauce. Refrigerate 30 min.
Step 3
Place half the ribs in single layer on sheet of heavy-duty foil. Bring up long sides of foil, then double fold both short ends to seal, leaving top open. Pour 1/4 cup water into packet. Double fold top to seal, leaving room for heat circulation. Repeat with remaining ribs on second sheet of foil.
Step 4
Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Return ribs to barbecue; brush evenly with half of the remaining barbecue sauce. Grill 15 min., turning occasionally and brushing with remaining barbecue sauce.
Kraft Kitchen Tips!
Prepare using Bull's-Eye Chicken & Rub Renegade Barbecue Sauce.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 6 g
30 %
Cholesterol 80 mg
Sodium 330 mg
14 %
Carbohydrate 11 g
Fibre 0 g
Sugars 9 g
Protein 21 g
Vitamin A
2 %
Vitamin C
6 %
2 %
10 %
10 servings, 1/10 recipe (212 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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