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Nov '25 • General discussion
Ribs with Bâton Rouge–Style Sauce 🍖🔥
Hey everyone!
I’d like to share my go-to rib recipe, the one I make when I want to be sure everyone will love it.
These Bâton Rouge–style ribs are sweet, smoky, and full of flavor.
Here’s how I do it 👇
Preparation:
- Remove the membrane from the back of the ribs.
- Rub generously with the dry rub.
- Wrap the ribs in aluminum foil.
- Let them rest in the fridge for about 24 hours.
Dry Rub:
- 4 tbsp brown sugar
- 2 tbsp chili powder
- 4 tsp salt
- 2 tsp ground black pepper
- 2 tsp dry mustard
- 1 tsp onion powder
Bâton Rouge–Style Sauce:
- 1 cup (250 ml) ketchup
- ¼ cup (65 ml) molasses
- ¼ cup (65 ml) vinegar
- ⅛ tsp garlic salt or garlic powder
- ⅛ tsp onion salt or onion powder
- ⅛ tsp freshly ground pepper
- 2 tbsp brown sugar
- 2 tbsp chopped green onions or chives
- 2 tbsp dark corn syrup (optional)
They always come out tender and packed with flavor — my family’s favorite! 🔥
What about you? What’s your go-to rib recipe? Let’s see who’s got the sauciest ribs around! 😄🔥
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Ribs with Bâton Rouge–Style Sauce 🍖🔥
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