10 Dec


2 racks trimmed baby back ribs
1 10 x 12 inch aluminum pan

7 Seas barbeque sauce ingredients

1 cup Tropicana Orange Juice or fresh squeezed
1 tsp. Origins Sel d’Oignon Sea Salt
1 cup Heinz Ketchup

2 tbsp. apple cider vinegar

1 cup dark brown sugar
3 tsp. onion powder
4 tbsp. Grey Poupon Mustard
1.5 tsp. Salts of the 7 Seas Applewood Smoked Sea Salt
3 tbsp. tomato paste

2 T dried, chopped onions


  1. The secret to really good, fall off the bone ribs is moisture and slow heat. You do not need to parboil, prebake or anything!
  2. Combine all sauce ingredients in a sauce pan and heat to boiling. Reduce heat stirring occasionally and simmer for about an hour. If the sauce thickens too much, add water 3-4 T at a time.
  3. While the sauce is simmering, start a charcoal fire (preferred, but you can use gas, too). Let the coals heat up until they are gray, spreading them around the edge and leaving a space in the center large enough to accommodate the aluminum pan filled with about 1″of water (don’t let the pan go dry- keep an eye on it.) Replace the grill rack and place ribs directly over the pan allowing the steam to rise and gently begin to cook, covered.
  4. After one hour, turn the ribs, checking the water and making sure you do not run out.
  5. Cook another hour and then begin basting the ribs with the 7 Seas Sweet and Smoky Barbecue Sauce. Cook for about another 15-20 minutes. Liberally baste both sides of the ribs until well coated and allow to crisp slightly.
  6. Serve with Grilled Vegetables {see recipe on site} and crusty artisan bread!

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