Baby Got Back Ribs

Meat-a-tarians love ribs. They’re a sticky mess to eat at times, but the tender meat falling off the bones and the succulent sweet and tangy barbecue sauce that drips down one’s fingers, making it finger lickin’ good is a North American adventure.

I say North American, because generally to some Italians, the thought of eating meat slathered in any kind of sweetness is not something that they would consider—-that is, until they taste it and fall in love with anything related to BBQ sauce.

I know there are a ton of great barbecue rib recipes and you probably have your own great recipe, which is why I thought I’d provide you with an alternative to this popular dish.

Here’s a recipe for luscious baby back ribs braised with tomato and fresh basil.

If you have any leftover meat left over, you can throw it in the Sexy Sassy Sauce and toss it in with some pasta.


3 pounds of pork baby back ribs

3 TBSP extra virgin olive oil

4 garlic cloves (minced)

5 shallots (minced)

1 cup fresh basil (finely chopped)

4 sage leaves (finely chopped)

1/3 cup dry red wine (as I said in another recipe, if it’s good enough to drink, it’s good enough to use in cooking.)

2 cups canned whole peeled tomatoes with their juice (chopped into small pieces)

Sea Salt

Freshly Ground Black Pepper


Heat oil over medium-high heat in a pan (a large enough pan that will accommodate the ribs snugly, if they overlap that’s okay).

Once oil is heated, add the ribs and brown them on all sides.

Remove pan from the heat and season ribs with salt and pepper.

Add, garlic, shallots and sage and stir to coat all the ribs.

Put the pan on medium-high heat and add the wine.

Cook for one minute, allowing the alcohol to evaporate.

Add the canned tomatoes.

Season tomatoes with salt, stirring the tomatoes into the ribs.

Once tomatoes start to bubble, lower the heat to low.

Cover the pan with the lid slightly askew.

Cook the ribs for two and half hours, or until the ribs are very, very tender.

Turn ribs every twenty minutes.

If all the liquid in the pan evaporates before the ribs are ready, add some water.

Once the ribs are tender and done, turn the heat off and sprinkle with fresh basil and let sit for 10 minutes with the lid on before serving.

If the sauce has too much liquid when the ribs are done, remove the cover, raise the heat to medium high until the sauce is reduced.


You can find this recipe in our cook book, COOK LIKE A WRITER, available for free on Smashwords and Kobo.

19 responses to “Baby Got Back Ribs”

  1. Hi Selena, I am a big BBQ fan but this sound so good I am going to have to give it a try. I am always looking for something new to try thanks.


    1. Hi, Kelly, thanks for popping in. Let me know how you like the ribs this way. 🙂


  2. Good Morning! I had never been much of a rib fan till we moved south. Our neighbors on the street had a rib coking contest, and I decided I liked them after all! I love the idea of a tomato sauce and basil mix! Basil is like perfume to me!!!
    Will definitely try it when we have ribs the next time. I have my copy of Cook Like a Writer…love it!
    Thanks Selena.


    1. Hi, Pat, thanks for stopping by.

      Basil is like perfume, love that! It’s one of my favorite herbs, really brings out the flavor in tomatoes especially.

      Glad you are enjoying the cook book. 🙂


  3. I just made ribs the other day, but next time I make them I’ll try your recipe. Looks and sounds yummy!


    1. Hi, Sharon, thanks for popping in. These are really yummy with some fresh pasta. Just make your pasta, drizzle a bit of olive oil, some garlic and a bit of parma cheese and have the ribs with them. 🙂


      1. You’re making me hungry!!!!


        1. My work here is done then. LOL


  4. Hey Selena! The recipe sounds delish, although I don’t eat pork! With the ingredients for the sauce though, there is no way that it can be anything but good.
    I am also a lover of basil. There is no smell quite like that of fresh basil and it always reminds me of my dad who grew it in his garden =)


    1. Hi, Michele, thanks for stopping by.

      We need to start a Basil Fan club! LOL It reminds me of my parents garden as well.


  5. I love ribs as long as they’re beef but I bet I can substitute. I’ve always cooked them in the crock. Which by the way, I’ve decided to name Zoe. So as long as she doesn’t hear about this, I should be fine. I love basil as well. 😉


    1. Hi, Heidi, thanks for dropping by.

      I have used this recipe for beef ribs and they work out great. I’ve also used Lucy (crockpot) for ribs and real easy, so you could use Zoe.

      We’re going to have a nation of crock pots. Lucy, Mike, Zoe, Tack, Snow White…..


  6. ladybugsherri Avatar

    I shouldn’t have read this until I was getting ready to go to the store. I want ribs NOW ;).


    1. Hey, L.B., now you know what to make for dinner 😉


  7. Love ribs here. Off to download the cookbook.


    1. thanks, Katy! Enjoy the book.


  8. Sounds too yummylicious not to Tweet … so I am 🙂


    1. Thanks, Lafemme…you rock! I know you’re a vegetarian, but if you decide to have a cheat day, this is the thing to cheat with. 🙂


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